Nan's Chicken & Roast Veggie Toss
with Green Dressing & Almonds- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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 herby green dressing for satisfaction, guaranteed! *This recipe is under 650kcal per serving.*
Ingredients
1 bag
Peeled & Chopped Pumpkin
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
Green Dressing
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Cut brown onion into thick wedges. Divide carrot, beetroot, onion and peeled & chopped pumpkin 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. 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 slice through horizontally to make two thin steaks.
In a medium bowl, combine Nan's special seasoning, a pinch of pepper and a drizzle of olive oil. Add chicken steaks, turning to coat.
When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside.
Combine the roast veggies on one of the oven trays. Add spinach & rocket mix, gently tossing to combine. Season to taste.
Slice the chicken. Divide the roast veggie toss between plates. Top with the chicken. Sprinkle with flaked almonds and drizzle with green dressing to serve.
