Nan's Chicken & Pesto Dressing
with Roast Veggie Toss
- Almond
- Milk
- Eggs
- Walnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Almond
- Cashew
Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used as a coating it makes this tender chicken simply heavenly! Add a medley of veggies, crunchy flaked almonds and a drizzle of our creamy pesto dressing and it’s satisfaction, guaranteed!
Ingredients
2
sweet potato
1
carrot
1
beetroot
1
brown onion
1 packet
chicken breast
1 bag
spinach & rocket mix
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
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew.)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato, carrot and beetroot into small chunks. Cut the brown onion into thick wedges. Divide the sweet potato, carrot, beetroot and onion between two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
In a medium bowl, combine a drizzle of olive oil and Nan's special seasoning. Add the chicken steaks and season with pepper. Toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness).
TIP: The chicken is cooked when it's no longer pink inside.
In a large bowl, combine the roasted veggies and spinach & rocket mix. Season.
Slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Sprinkle with the flaked almonds and drizzle with the creamy pesto dressing.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the pesto dressing and Nan's chicken seasoning, with some calling it "restaurant quality" and a "family favourite".
- Ease of prep: Quick and easy to prepare, though some found chopping and roasting veggies time-consuming.
- Suggestions: Several suggested using chicken thighs instead of breast for more moisture. Adding grains or couscous made it more filling.
- Leftovers: Generous portions made great next-day lunches. Some found prepping veggies earlier helpful for quicker dinner assembly.
- Vegetables: While many enjoyed the roasted veggie mix, some preferred less sweet potato or suggested swapping in pumpkin.
