Herby-Garlic Chicken & Roast Veggie Toss
with Kalamata Olives, Green Dressing, Yoghurt & Almonds
- Almond
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Herby chicken steaks, an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness, we've got Mediterranean night sorted!. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
sweet potato
1
zucchini
1 clove
garlic
1 packet
kalamata olives
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
Green Goddess Dressing
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • Roughly chop kalamata olives. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken, turning to coat
• In a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it is no longer pink inside.
• To the tray with roasted veggies, add baby spinach leaves, olives and a drizzle of the vinegar. • Toss to combine. Season to taste.
• Slice herby-garlic chicken. • Divide roast veggie toss between bowls. Top with chicken. • Drizzle green dressing over chicken. • Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the mix of flavours, especially the green dressing and olives. Some found it too garlicky or overpowering.
- Ease of prep: Simple and quick to prepare, though roasting veggies often took longer than the recipe stated.
- Suggestions: Some added avocado or feta for extra flavour. Consider using chicken thighs instead of breast for more moisture.
- Leftovers: Works well cold or in a wrap the next day. Several found it made enough for lunch.
- Portions: A few wanted more veggies or chicken, while others found it perfectly filling and balanced.
