Nan's Chicken & Roast Sweet Potato Traybake
with Creamy Pesto Dressing- Pine Nut
- Milk
- Eggs
- Walnut
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
- Cashew
Our popular Nan's special seasoning - a perfect blend of paprika, pepper, onion and garlic - instantly adds a rich, traditional flavour to succulent chicken thigh. Add a creamy pesto dressing and roasted veggies for a dish worth enjoying again and again.
Ingredients
2
sweet potato
1
beetroot
1
capsicum
1 sachet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 sachet
Nan's special seasoning
1 packet
chicken thigh
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato and beetroot into small chunks. Cut the capsicum into bite-sized chunks.
Divide the veggies between two lined oven trays. Drizzle with olive oil and season with the salt and pepper. Toss to coat and arrange in a single layer. Roast until golden and 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, heat a large frying pan over a medium-high heat. Toast the pine nuts, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a small bowl, combine the creamy pesto dressing with a dash of water.
In a medium bowl, combine the Nan's special seasoning and plain flour. Season. Add the chicken thigh and toss to to coat. Return the frying pan with a drizzle of olive oil over a medium heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
When the veggies are done, add the baby spinach leaves and a small drizzle of balsamic vinegar to the tray and gently toss to combine.
Slice the Nan's chicken. Divide the roast veggies between plates and top with the chicken. Drizzle over the creamy pesto dressing and garnish with the pine nuts.
