Sweet & Savoury Glazed Chicken

Name: Sweet & Savoury Glazed Chicken with Roast Veggie Toss & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 sweet potato; 1 beetroot; 1 carrot; 1 clove garlic; 1 sachet Aussie spice blend; 1 packet chicken breast; 1 packet Sweet & Savoury Glaze; 2 tsp balsamic vinegar; 1 tbs brown sugar; 1 tbs water; 1 bag baby spinach leaves; drizzle white wine vinegar; 1 packet flaked almonds

with Roast Veggie Toss & Flaked Almonds

4.5(36)Review summary

Recipe Development TeamUpdated on June 01, 2026

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Calories

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Protein

41.7g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Almond
Eggs
Milk
May contain traces of allergens
Cashew
Walnut
Almond
Macadamia
Peanuts
Sesame
Soy
Brazil nut
Traces of Cashew
Hazelnut
Pine Nut
Pecan
Pistachio

Sear juicy chicken steaks with our Aussie spice blend, then whip up a sweet and savoury, garlic-infused glaze to pour over them just before serving, and you'll be saying "Yum" with every mouthful. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

sweet potato

beetroot

carrot

1 clove

garlic

1 sachet

Aussie spice blend

1 packet

chicken breast

1 packet

Sweet & Savoury Glaze

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1 tbs

brown sugar

1 tbs

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2247 kJ

Fat13.6 g

of which saturates2.6 g

Carbohydrate59.1 g

of which sugars38.9 g

Protein41.7 g

Sodium832 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, finely chop garlic. • Place your hand flat on top of each chicken and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• In a small bowl, combine garlic, sweet & savoury glaze, the balsamic vinegar, the brown sugar and the water. • Return frying pan to medium heat with a drizzle of olive oil. Cook the glaze mixture until slightly thickened, 1 minute. • Remove pan from heat, then return chicken to the pan and turn to coat in the glaze.

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine.

• Slice the sticky glazed chicken. • Divide chicken, roast veggie toss between plates. Top the veggie toss with flaked almonds. • Spoon any remaining sticky glaze over chicken to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: The sweet and savoury glaze was a hit, with many praising its delicious taste.
Ease of prep: Several found this heart-healthy meal enjoyable and straightforward to prepare.
Suggestions: Some recommend adding potato to the roasted vegetable mix for a heartier side.
[Texture]: A few noted the glaze may toughen the chicken; consider adjusting cooking time.