Nan's Chicken & Roast Veggie Toss

Name: Nan's Chicken & Roast Veggie Toss with Creamy Pesto & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 sweet potato; 1 capsicum; 1 beetroot; 1 packet chicken thigh; 1 bag baby spinach leaves; 1 drizzle balsamic vinegar; 1 packet creamy pesto dressing; 1 packet flaked almonds; 1 sachet Nan's special seasoning

with Creamy Pesto & Flaked Almonds

4.0(2.4K)

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Calories

:

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Protein

:

39.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Easy Clean Up

Climate Superstar

Allergens:

Milk
Eggs
Walnut
Almond
Almond
Macadamia
May contain traces of allergens
Cashew
Milk
Peanuts
Sesame
Soy
Brazil nut
Traces of Cashew
Hazelnut
Pine Nut
Pecan
Pistachio
Walnut

A perfect blend of paprika, pepper, onion and garlic, Nan's seasoning adds a rich, traditional flavour to juicy chicken thigh. Serve over vibrant veggies and drizzle with creamy pesto for a dinner that won't disappoint. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

sweet potato

1

capsicum

1

beetroot

1 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

1 packet

flaked almonds

(Contains: Almond; May be present: Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)

1 sachet

Nan's special seasoning

Not included in your delivery

1

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2654 kJ

Fat32.5 g

of which saturates5 g

Carbohydrate42.6 g

of which sugars23.6 g

Protein39.5 g

Sodium682 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and capsicum into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between multiple trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork!

2

• Meanwhile, heat a large frying pan over medium heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute of cook time, add Nan's special seasoning, turning chicken to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

3

• To tray with roast veggies, add baby spinach leaves and a small drizzle of balsamic vinegar. Gently toss to combine. Season to taste.

4

• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Drizzle with creamy pesto dressing. Sprinkle with flaked almonds to serve. Enjoy!