Nan's Chicken & Haloumi
with Roast Veggie Toss
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
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
Haloumi
(Contains: Milk;)
1 packet
Peeled & Chopped Pumpkin
1
Brown Onion
330 g
Chicken Breast
1 sachet
Garlic & Herb Seasoning
1 packet
Green Dressing
1
Carrot
1
Beetroot
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut brown onion into thick wedges.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
If you've added haloumi, pat the haloumi dry, then slice horizontally to get one thin piece per person.
• 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 & herb seasoning, a pinch of pepper and a drizzle of olive oil. • Add chicken, turning to coat.
Before cooking the chicken, prepare the frying pan as above. Cook the haloumi until browned, 1-2 minutes each side. Transfer to a plate. Continue as above, adding another drizzle of olive oil to the pan if needed.
• Combine the roast veggies on one of the oven trays. • Add salad leaves to veggie tray, gently tossing to combine. Season to taste.
Slice the haloumi, then serve as above.
