Nan's Chicken & Roast Veggie Toss
with Creamy Pesto & Pine Nuts- Milk
- Eggs
- Walnut
- Pine Nut
- Gluten
- Almond
- Macadamia
- May contain traces of allergens
- Cashew
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Pecan
- Pistachio
- Walnut
- Hazelnut
A perfect blend of paprika, pepper, onion and garlic, Nan's special seasoning adds a rich, traditional flavour to succulent chicken thigh. Serve on a vibrant roast veggie toss and drizzle with our creamy pesto for a low cal meal that won't disappoint. *This recipe is under 650kcal per serving.* *Harsh weather has impacted some veggies grown by our farmers. We've replaced capsicum and baby spinach with carrot and mixed salad, and the zucchini may be a bit smaller than usual. The recipe will be just as fresh and delicious!*
Ingredients
2
sweet potato
1
zucchini
1
carrot
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
chicken thigh
1 bag
baby spinach leaves
1 packet
pine nuts
(Contains: Pine Nut; May be present: Almond, Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Pecan, Pistachio, Walnut, Hazelnut.)
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
1 tsp
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into small chunks. Cut zucchini and carrot into bite-sized chunks.
Divide the prepped veggies between two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer. Roast until golden and tender, 20-25 minutes.
While the veggies are roasting, combine Nan's special seasoning and the plain flour in a medium bowl. Season, then add the chicken thigh, tossing to coat.
In a large frying pan, heat 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 is no longer pink inside.
Combine the roasted veggies on one of the oven trays. Top with the mixed salad leaves and a drizzle of balsamic vinegar. Gently toss to combine.
Slice the chicken. Divide the roast veggie toss between plates. Top with chicken. Drizzle with the creamy pesto dressing and sprinkle with the pine nuts to serve.
