Citrus Chicken & Herby Root Veggie Traybake
with Creamy Pesto Dressing
Calories
:
547 kcalProtein
:
40.2g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Sulphites
- Milk
Fresh, vibrant and effortlessly delicious, this traybake is a celebration of bold flavours and wholesome ingredients. Oven-roasted chicken is infused with zesty citrus and paired with a delicious and colourful medley of root veggies. Drizzled with a luscious creamy pesto dressing, it’s a no-fuss, all-flavour dinner that feels as good as it tastes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
White Turnip
1 packet
Chopped Potato
(Contains: Sulphites)
1
Beetroot
2
Red Onion
3
Garlic
½
Lemon
320 g
Chicken Thigh
1 packet
Parsley
1 packet
Creamy Pesto Dressing
(Contains: Milk)
1 packet
Peeled Pumpkin Pieces
Not included in your delivery
1 drizzle
olive oil
Nutrition
Energy (kJ)2290 kJ
Calories547 kcal
Fat26.6 g
of which saturates5.4 g
Carbohydrate73.7 g
of which sugars27.9 g
Dietary Fibre11.8 g
Protein40.2 g
Sodium430 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.
You will need
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Peel turnip and cut turnip and carrot into large chunks. Cut beetroot and red onion into wedges. Peel garlic.
- Place veggies including diced potatoes and garlic cloves on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
2
- When veggies have 10 minutes remaining, slice lemon into wedges.
- Heat a large frying pan with a heat a drizzle of olive oil over medium-high heat.
- Add chicken thigh and cook until browned, 2 minutes each side.
- Transfer chicken to a lined oven tray and bake until cooked through, 12-14 minutes.
- Squeeze lemon juice over chicken.
TIP: Chicken is cooked through when it is no longer pink inside.
3
- To tray with roast veggies, tear in parsley and add a squeeze of lemon juice. Toss to coat and season to taste.
4
- Divide zesty chicken and root veggie toss between plates. Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!
