Herby Chicken & Honey-Balsamic Fioretto
with Veggie Toss & Italian Truffle Mayo
Calories
:
380 kcalProtein
:
40.2g proteinPreparation Time
:
35 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Eggs
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the creamy Fioretto will become the best part of this veggie medley. When paired with herby chicken and truffle mayo, you’ll be savouring each and every bite. Compliments to the Fioretto we say!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
330 g
Chicken Breast
1
Fioretto
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
½
Brown Onion
1 sachet
Tomato & Herb Seasoning
1
Potato
1
Carrot
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut potato and carrot into bite-sized chunks. Slice brown onion into thick wedges.
- Trim Fioretto. Halve any thicker stalks of Fioretto lengthways.
2
- Place potato, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
3
- When veggies have 15 minutes remaining, place Fioretto on a second lined oven tray.
- Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender and brown around edges, 10-15 minutes.
- In the last 5 minutes of cook time, drizzle over the honey and balsamic vinegar and roast until sticky.
4
- Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a medium bowl, combine tomato & herb seasoning, chicken steaks, a drizzle of olive oil and a pinch of salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it is no longer pink inside.
5
- To tray with roasted veggies, add baby spinach leaves.
- Gently toss to combine. Season to taste.
6
- Slice chicken.
- Divide balsamic roasted Fioretto, veggie toss and herby tomato chicken between plates.
- Serve with Italian truffle mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dish's delicious flavours, especially praising the honey-balsamic Fioretto and the truffle mayo.
- Ease of prep: Several found it simple and easy to prepare, with one customer adapting the cooking method for convenience.
- Suggestions: Some suggested adjusting seasoning to taste, as a few found competing flavours or preferred a different sauce.
- Leftovers: The generous portions allowed some to create multiple meals, with one enjoying it cold for lunch.
- Fioretto: Many enjoyed trying Fioretto for the first time, though a few weren't fans of this vegetable.
