Lemon Pepper Chicken & No-Chop Roast Veg
with Mixed Leaf Salad & Yoghurt
- Milk
- Sulphites
Chicken, fries and a roast veggie salad sounds like a refreshing dinner everyone will love. We’re in love with the zesty lemon pepper seasoning that gives both colour and flavour to chicken and adding a cooling yoghurt is just the thing this dish needs to have our hearts (and tastebuds!) enamoured.
Ingredients
1 packet
Mixed Salad Leaves
1
Natural Yoghurt
(Contains: Milk)
320 g
Chicken Thigh
1 sachet
Lemon Pepper Seasoning
1 packet
Roast Veggie Mix
(Contains: Sulphites)
1 sachet
Kiwi Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
vinegar (balsamic or red wine vinegar)
(Contains: Sulphites)
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place roast veggie mix on a lined oven tray. Add Kiwi spice blend, drizzle
with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut halloumi into 1cm slices.
• In a medium bowl, combine halloumi, lemon pepper seasoning, a pinch of
salt and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add the honey, gently turning chicken to coat.
• In a second medium bowl, combine mixed salad leaves and a drizzle of
vinegar and olive oil. Season to taste with salt and pepper.
• Divide roast veg and mixed leaf salad between bowls. Top with lemon
pepper chicken.
• Serve with natural yoghurt (see ingredients). Enjoy!
