Herby Chicken & Roast Veggie Salad
with Kale, Semi-Dried Tomatoes & Creamy Pesto Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Beetroot
330 g
Chicken Thigh
1
Carrot
1
Kale
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
2
Garlic
1
Zucchini
1 sachet
Garlic & Herb Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. Cut carrot and zucchini into bite-sized chunks. Place prepped veggies on a lined oven tray (if your oven tray is crowded, divide veggies between two trays). • Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, tear kale leaves from the stem, then roughly chop the leaves. Finely chop garlic. Set aside. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.
• When the roast veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. • Transfer to a plate. Cover to keep warm.
TIP: The spice blend may char slightly in the pan, this adds to the flavour!
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook kale and garlic until wilted and fragrant, 2-3 minutes.
• To the roast veggie tray, add kale, semi-dried tomatoes (see ingredients), a drizzle of vinegar and 1/2 the creamy pesto dressing. • Toss to combine. Season to taste.
• Slice herby chicken. • Divide roast veggie salad between plates. Top with chicken. • Drizzle with remaining creamy pesto to serve. Enjoy!
