Easy Baked Chicken Salad & Roasted Veggies
with Lemon Yoghurt, Parmesan Cheese & Flaked Almonds
- Almond
- Milk
Eating the rainbow has never looked so good! Simply roast a medley of colourful veggies, cook tender pieces of spiced chicken, then top it all off with zingy lemon yoghurt. It's a nutritionally balanced meal that will leave you feeling healthy and satisfied. *This recipe is under 650kcal per serving.* *Keep an eye out...Due to recent sourcing challenges, we’ve replaced Greek salad cheese/feta cheese with Parmesan which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
beetroot
1 packet
Chopped Veggie Mix
1 sachet
Garlic & Herb Seasoning
½
lemon
1 packet
flaked almonds
(Contains: Almond; )
1 packet
chicken breast
1 packet
baby spinach leaves
1
Kumara
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut kumara into bite-sized chunks. Cut beetroot into small chunks. • Place kumara, beetroot, chopped veggie mix and garlic & herb seasoning on a lined oven tray. Add a drizzle of olive oil and season with salt and pepper. Toss to combine and roast until tender, 25-30 minutes.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast, season and turn to coat. • Heat a large frying pan over a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size).
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is baking, cut lemon into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. • When veggies are done, add baby spinach leaves and honey to tray and toss to combine.
• Slice chicken. • Divide roasted veggies between plates and top with chicken. • Spoon over lemon yoghurt and sprinkle with grated Parmesan. • Garnish with toasted almonds and serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious flavours, with many praising the lemon yoghurt and roasted vegetables as highlights.
- Ease of prep: Quick and easy to prepare, though some found vegetable cooking times needed adjustment for even results.
- Suggestions: Consider cutting chicken breasts thinner or in half for faster cooking; roast beetroot separately for better texture.
- Portions: Some found the meal light or wanted more chicken; others appreciated it as a satisfying, calorie-smart option.
