Nan's Chicken & Roasted Veggie Salad with Lime Yoghurt, Fetta & Walnuts
Lean Protein | Healthier Carbs | Packed with Veggies
What's a quick and easy way to bring a rich, traditional flavour to a dish? Add our popular Nan's special seasoning bursting with paprika, pepper, onion and garlic! Use it to coat chicken breast, then add roasted veggies and a zesty lime yoghurt for a dish that's all kinds of yum.
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
sweet potato
1
zucchini
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
½
lime
1 packet
chicken breast
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
Olive Oil
1 tsp
honey
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) and zucchini into 2cm chunks. Cut the carrot and beetroot (both unpeeled) into 1cm chunks. Spread the veggies and garlic & herb seasoning on an oven tray lined with baking paper. Add a drizzle of olive oil and season with salt and pepper. Toss to combine and roast until tender, 25-30 minutes.
While the veggies are roasting, roughly chop the walnuts. Zest the lime to get a generous pinch, then slice into wedges.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the walnuts and toast, stirring, until golden, 3-4 minutes. Set aside in a small bowl.
In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with salt and pepper. Add the chicken and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink in the middle.
While the chicken is baking, combine the Greek- style yoghurt, lime zest and a generous squeeze of lime juice in a small bowl. When the veggies are done, add the baby spinach leaves and honey to the tray and toss to combine.
Slice the chicken. Divide the roasted veggies between plates and top with the chicken. Top with the lime yoghurt and the fetta cubes. Garnish with the walnuts and serve with any remaining lime wedges.
