Golden Chicken & Roast Cauliflower Toss

Name: Golden Chicken & Roast Cauliflower Toss with Creamy Pesto Dressing
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 1 packet Baby Spinach Leaves; 300 g Diced Chicken; 1 sachet Classic Roast Seasoning; 1 Cauliflower; 1 Parsnip; 1 packet Creamy Pesto Dressing; 1 sachet Lemon Pepper Seasoning

with Creamy Pesto Dressing

4.5(4)

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Calories

421 kcal

Protein

41.9g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Cauliflower is very hard to resist when roasted, those tender florets have a touch of smokiness and go perfectly when joined by other roasted veggies, a creamy pesto and spiced chicken. Dig in and enjoy! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

Red Onion

1 packet

Baby Spinach Leaves

300 g

Diced Chicken

1 sachet

Classic Roast Seasoning

Cauliflower

Parsnip

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

1 sachet

Lemon Pepper Seasoning

Nutrition Values

Calories421 kcal

Energy (kJ)1760 kJ

Fat13.5 g

of which saturates1.8 g

Carbohydrate30.5 g

of which sugars17.9 g

Dietary Fibre5.7 g

Protein41.9 g

Sodium1000 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.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. Cut cauliflower into small florets. • Place peeled pumpkin pieces, parsnip, onion and cauliflower on a lined oven tray. Sprinkle over lemon pepper seasoning, drizzle with olive oil and season with salt. • Toss to coat, spread out evenly, then roast veggies until golden and tender, 20-25 minutes. TIP: If your tray is getting crowded, divide between two lined oven trays. Little cooks: Help toss the veggies.

• In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add diced chicken and toss to coat. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: The chicken is cooked through when It's no longer pink inside.

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar and olive oil to the oven tray. Gently toss to combine. Season to taste.

• Divide roast cauliflower toss between plates. Top with golden chicken. • Drizzle with creamy pesto dressing to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the pesto dressing!