Aussie Spiced Chicken with Garlic-Herb Roasted Potatoes

Aussie Spiced Chicken with Garlic-Herb Roasted Potatoes

Lean Protein | Healthier Carbs | Packed with Veggies

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Tonight, it's all about simple and classic - lightly spiced chicken teamed with some herby potatoes and a refreshing salad. It's a nutritionally balanced dish everyone will love.

This recipe is under 650kcal per serving

Tags:Under 650kcalNot Suitable for CoeliacsNaturally Gluten-FreeBalancedKid FriendlyHigh Protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

garlic & herb seasoning

1 clove


1 packet

chicken breast

1 sachet

Aussie spice blend

(May be present Gluten)

1 punnet

cherry tomatoes

1 bag

spinach & rocket mix

1 packet

garlic sauce

(ContainsEgg, Milk, Sesame)

1 packet

fetta cubes


Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

¼ tsp



balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)46.7 kJ
Fat13 g
of which saturates3.3 g
Carbohydrate38.2 g
of which sugars9.9 g
Sodium1493 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Chop the potato into bite-sized chunks. Place on a lined oven tray, add the garlic & herb seasoning and a drizzle of olive oil. Season with pepper and toss to coat. Roast until tender, 25-30 minutes.


While the potato is roasting, finely chop the garlic. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic, Aussie spice blend, brown sugar and the salt. Add a drizzle of olive oil, a pinch of pepper and the chicken. Toss to coat.


Slice the cherry tomatoes in half.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside.


In a large bowl, combine the spinach & rocket mix and cherry tomatoes. Crumble in the fetta cubes. Add a drizzle of balsamic vinegar and olive oil and toss to coat.


Slice the Aussie spiced chicken. Divide the roast potatoes, chicken and salad between plates. Drizzle over the garlic sauce to serve.