Chermoula-Spiced Chicken & Roast Veggie Salad

Name: Chermoula-Spiced Chicken & Roast Veggie Salad with Yoghurt & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 packet Peeled Pumpkin Pieces; 320 g Chicken Breast; 1 packet Baby Spinach Leaves; 1 packet Flaked Almonds; 1 packet Potato; 1 Carrot; 1 Cauliflower; 1 Parsnip; 1 packet Greek-Style Yoghurt; 1 sachet Chermoula Spice Blend

with Yoghurt & Toasted Almonds

Recipe Development TeamUpdated on November 10, 2025

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Calories

381 kcal

Protein

46.4g protein

Total

35 minutes

Difficulty

Easy

Dietitian Approved

Allergens:

Almond
Milk

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

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

320 g

Chicken Breast

1 packet

Baby Spinach Leaves

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Potato

Carrot

Cauliflower

Parsnip

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories381 kcal

Energy (kJ)1600 kJ

Fat8.3 g

of which saturates2.2 g

Carbohydrate28.1 g

of which sugars14.7 g

Dietary Fibre6.2 g

Protein46.4 g

Sodium678 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. Cut parsnip and potato into bite-sized chunks. Cut carrot into thick half-moons. Slice onion into wedges. • Place veggies on a lined oven tray and peeled pumpkin pieces on a second oven tray lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes, then set aside to cool slightly.

• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chermoula spice blend and the salt. 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 the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Return the 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). • Remove pan from heat, then add the honey, turning chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside.

• To the tray of roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.

• Slice apricot chicken. • Divide roast cauliflower and veggie salad between plates. Top with chicken and any remaining apricot glaze. • Drizzle over yoghurt. Sprinkle with toasted almonds to serve. Enjoy!