Double Chicken & Herb-Roasted Veggies
with Garden Salad & Creamy Pesto Dressing
We can’t decide which we like best in this dish - the succulent spiced chicken, refreshing garden salad, herby roasted veggies or creamy pesto dressing. 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.
Unfortunately, this week's turnip was in short supply, so we've replaced it with tomato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
carrot
½ sachet
Italian Herbs
2 packet
chicken breast
1 sachet
Nan's Special Seasoning
1
tomato
1 bag
Mixed Salad Leaves
1 packet
creamy pesto dressing
(Contains: Soy; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or red wine vinegar)
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, sprinkle with Italian herbs (see ingredients) and season with salt and pepper. Toss to coat, then spread out evenly and 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 Nan's special seasoning and a drizzle of olive oil, then season with salt and pepper. Add chicken and turn to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, roughly chop tomato.
• In a large bowl, combine a drizzle of vinegar and olive oil, then season. • Add tomato and mixed salad leaves. Toss to coat.
• Slice the chicken. • Divide chicken, herb-roasted veggies and garden salad between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!
