Spiced Chicken & Roast Veggie Salad with Pepitas & Garlic Yoghurt
Lean Protein | Healthier Carbs | Packed with Veggies
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Eating the rainbow has never looked so good! Simply roast a medley of colourful veggies, cook tender pieces of spiced chicken, then top it all off with creamy garlicky yoghurt. It's a nutritionally balanced meal that will leave you feeling all healthy and satisfied. Unfortunately, this week's capsicum were in short supply. Some customers will receive squash instead of capsicum. Don't worry, the recipe will be just as delicious!
Ingredients
2
sweet potato
1
capsicum
1
red onion
1
beetroot
1
carrot
1 packet
chicken breast
1 sachet
Aussie spice blend
1 sachet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled), capsicum and red onion into 2cm chunks. Cut the beetroot and carrot (unpeeled) into 1cm chunks. Place the sweet potato, capsicum, onion, beetroot and carrot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork. TIP: If the veggies don't fit in a single layer, divide them between two trays!
While the veggies are roasting, 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 Aussie spice blend and a good drizzle of olive oil, then season with pepper. Add the chicken and toss to coat. Set aside.
Heat a large frying pan over a medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Set aside. Finely chop the garlic. Return the frying pan to a medium-high heat. Add a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and combine. Season to taste.
Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the chicken steaks until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside. Set aside.
In a large bowl, combine the roasted veggies, baby spinach leaves and balsamic vinegar. Season with salt and pepper and gently toss to combine.
Slice the chicken. Divide the veggies between plates and top with the chicken. Top with the garlic yoghurt and sprinkle over the pepitas.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty spiced chicken and roast veggie combination, though some found the garlic yoghurt overpowering.
- Ease of prep: Simple to prepare, but several noted it took longer than the suggested time.
- Suggestions: Some recommended adding chickpeas or bacon for extra substance. Others suggested swapping beetroot or sweet potato for zucchini.
- Leftovers: The roast veggie salad made great leftovers, with some turning extra chicken into a burger the next day.
- Portions: While many found it filling, some felt there wasn't enough chicken for four adults.
