Apricot Chicken & Roast Veggie Salad
with Yoghurt & Toasted Almonds
- Almond
- Gluten
- Soy
- Milk
For tonight’s dinner, we’ve enlisted the help of a lively glaze made with apricot sauce, soy sauce and brown sugar: it coats each bite of tender chicken breast in sticky stone-fruit sweetness and even tastes great drizzled over the robust roast veggie salad. Go for your life! *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
parsnip
1
potato
1
carrot
1
Brown Onion
1 packet
peeled pumpkin pieces
1 packet
chicken breast
½ sachet
ras el hanout
1 packet
flaked almonds
(Contains: Almond)
1 packet
Apricot Sauce
1 bag
baby spinach leaves
½ packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1
olive oil
¼ tsp
salt
1 tsp
soy sauce
(Contains: Gluten, Soy)
½ tbs
brown sugar
1 tbs
white wine vinegar
1 tbs
water
Nutrition
You will need
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut parsnip and potato into bite-sized chunks. Thinly slice carrot into half-moons. Slice onion into wedges. • Place veggies and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes, then set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine ras el hanout (see ingredients) and the salt in a large bowl. Add chicken and toss to coat.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness).
TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine apricot sauce, the soy sauce, brown sugar, water and the white wine vinegar in a small bowl. • In a second small bowl, combine Greek-style yoghurt (see ingredients) and a splash of water, then season with salt and pepper. Set aside.
• When the chicken is cooked, remove pan from heat, then add apricot glaze and turn chicken to coat. • In a medium bowl, combine roasted veggies and baby spinach leaves and gently toss to combine. Season to taste.
• Slice apricot chicken. • Divide roast veggie salad between plates. Top with chicken and any remaining glaze. • Drizzle over yoghurt. Sprinkle with toasted almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the apricot sauce's sweetness, though some found the spices overpowering; consider adjusting to taste.
- Ease of prep: Quick and simple to prepare, with pre-cut pumpkin saving time; roasting vegetables may need longer than suggested.
- Suggestions: Try adding couscous to the salad for extra substance; consider swapping kale for spinach or adding beetroot for variety.
- Next-day meals: Leftovers made a great healthy snack, though some found the flavours less appealing the next day.
- Texture: Toasted almonds added a nice crunch; ensure pumpkin pieces are large enough to avoid becoming mushy when roasted.
