Mediterranean Chicken & Veggie-Olive Toss
with Green Dressing, Yoghurt & Almonds
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
2
Sweet Potato
330 g
Chicken Breast
1 packet
Green Dressing
1 packet
Baby Spinach Leaves
1 sachet
Garlic & Herb Seasoning
1
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
1
Zucchini
1 packet
Kalamata Olives
Cooking Steps
• 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.
• 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 chicken. • Divide roast veggie toss between bowls. Top with Mediterranean chicken. • Drizzle green dressing over chicken. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!
