Easy Garlicky Herb Chicken
with Basil Roast Potatoes & Sautéed Veggies
- Cashew
- Milk
When you think vibrant romesco sauce does it conjure the taste of a mouth-watering sauce over a tender slice of meat or in a pasta? If it does, we’re here to paint a new tasty picture, try drizzling it over roasted potato chunks and don’t worry, the herbs and garlic will do the trick to make this chicken enticing. *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
2 packet
Potato
1
Carrot
1 packet
Basil Pesto
(Contains: Cashew, Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. Add a drizzle of olive oil, season and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Thinly slice carrot into sticks. De-stem and roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and silverbeet until tender, 4-5 minutes. • Season, then transfer to a bowl and cover to keep warm.
• Meanwhile, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat. • Return the pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Set aside. TIP: Chicken is cooked through when It's no longer pink inside.
• Add basil pesto to the tray of potatoes and toss to combine. • Slice the chicken. • Divide garlicky chicken steaks, basil roast potatoes and sautéed veggies between plates. • Serve with mayonnaise. Enjoy!
