Herby Chicken & Cheesy Rainbow Veggie Toss

Name: Herby Chicken & Cheesy Rainbow Veggie Toss with Garlicky Chargrilled Capsicum Dip
Total time: 30m
Yield: 2
Ingredients: olive oil; 1 White Turnip; 1 Carrot; 1 Beetroot; ½ Onion; 1 packet flaked almonds; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 tsp honey; 1 packet Baby Leaves; drizzle vinegar (balsamic or white wine); 1 packet Chargrilled Capsicum Relish; 1 packet Garlic Dip; 1 packet Grated Parmesan Cheese

with Garlicky Chargrilled Capsicum Dip

4.5(56)

Recipe Development TeamUpdated on January 21, 2026

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Calories

609 kcal

Protein

54.3g protein

Difficulty

Easy

Calorie Smart

Allergens:

Almond
Sulphites
Milk
Gluten
Eggs
Fish
Milk
Sesame
Soy
May contain traces of allergens
Almond

Daring and deeply delicious, it’s a roast veggie toss with all your favourite root veggies like beetroot and turnip, getting dressed up with a drizzle of a vibrant garlicky charred capsicum sauce. The chicken is herby and fragrant, ready to steal your heart. 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

White Turnip

Carrot

Beetroot

Onion

1 packet

flaked almonds

(Contains: Almond; )

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Leaves

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Garlic Dip

(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2551 kJ

Calories609 kcal

Fat25.9 g

of which saturates5.7 g

Carbohydrate45.8 g

of which sugars27.7 g

Dietary Fibre13.7 g

Protein54.3 g

Sodium1299 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

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut white turnip and carrot into bite-sized chunks. Cut beetroot into small chunks. Slice onion into wedges.

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, sprinkle over grated Parmesan and add flaked almonds to the tray and allow to toast.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning chicken to coat.

TIP: The chicken is cooked through when it's no longer pink inside.

• When the veggies are done, remove tray from oven, add baby spinach leaves and a drizzle of vinegar and toss to combine. Season to taste. • In a small bowl, combine chargrilled capsicum relish and tahini.