Chicken & Herb-Roasted Veggies
with Turnip Salad & Creamy Pesto Dressing- Soy
We can’t decide which we like best in this dish - the succulent spiced chicken, crunchy pear salad or herby roasted veggies topped with creamy pesto mayo. We’ll leave it up to you, but don’t be shy about agreeing that every element is hard to beat. *This recipe is under 650kcal per serving.*
Ingredients
2
Red Kumara
1
carrot
1 packet
chicken breast
1
white turnip
1 bag
salad leaves
1 packet
creamy pesto dressing
(Contains: Soy; )
½ sachet
Italian Herbs
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Peel the red kumara. Cut the kumara and carrot into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, sprinkle with the Italian herbs (see ingredients) and season with salt and pepper. Toss to coat. Add a dash of water to the tray, spread out evenly, then roast until tender, 20-25 minutes.
While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a shallow bowl, combine the Nan's special seasoning and a drizzle of olive oil, then season with salt and pepper. Add the chicken and turn to coat.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is cooking, thinly slice the white turnip.
In a large bowl, combine a drizzle of red wine vinegar and olive oil, then season. Add the turnip and mixed salad leaves. Toss to coat.
Slice the chicken. Divide the chicken, herb-roasted veggies and turnip salad between plates. Drizzle over the creamy pesto dressing to serve.
