Lemon Oregano Chicken & Roast Veggie Toss
with Balsamic Dressing & Yoghurt
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 packet
Balsamic Vinaigrette Dressing
1
Beetroot
1
Capsicum
1
Carrot
1 sachet
Dried Oregano
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
330 g
Chicken Tenderloins
1
Lemon
1
Red Onion
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. Slice carrot into rounds. Cut capsicum into bite-sized chunks. Cut red onion into wedges. • Place veggies and snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• When veggies have 5 minutes remaining, zest lemon to get a generous pinch, then cut into wedges. Finely chop garlic. • In a small bowl, combine garlic, lemon zest, the honey, a generous squeeze of lemon juice and a pinch of dried oregano. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove from heat, and add lemon oregano mixture, tossing chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• To tray with roast veggies, add balsamic vinaigrette dressing and spinach and rocket mix, tossing to combine. • Divide Mediterranean roast veggie salad between bowls. Top with lemon oregano chicken and Greek style yoghurt. • Serve with any remaining lemon wedges. Enjoy!
