Seared Garlic Chicken & Veggie-Olive Salad
with Green Dressing
Bring the flavours of the Mediterranean to your table tonight with a colourful and flavour-filled plate of herby chicken steaks, an olive-studded roast veggie salad and a generous drizzle of Green dressing.
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Breast
1 sachet
Garlic & Herb Seasoning
1 packet
Green Goddess Dressing
1 packet
Kalamata Olives
2
Sweet Potato
1
Red Onion
1
Snacking Tomatoes
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Thinly slice zucchini into half-moons. Cut sweet potato into bite-sized chunks.
Cut red onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss
to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, roughly chop Kalamata olives.
• Halve snacking tomatoes. Set aside.
• Place your hand flat on top of each chicken breast and slice through horizontally
to make two thin steaks.
• In a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper
and a drizzle of olive oil. Add chicken, turning to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over
medium-high heat with a drizzle of olive oil.
• Cook chicken until cooked through, 3-6 minutes each side (cook in batches if
your pan is getting crowded).
TIP: Chicken is cooked through when it’s no longer pink inside.
• To the tray with roasted veggies, add baby spinach leaves, olives, tomatoes and a
drizzle of vinegar. Toss to combine. Season to taste with salt and pepper.
• Slice chicken.
• Divide veggie-olive salad between bowls. Top with seared garlic chicken.
• Drizzle green dressing over chicken to serve. Enjoy!
