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Nan's Chicken & Roast Veggie Toss

Nan's Chicken & Roast Veggie Toss

with Garlic Aioli & Toasted Almonds

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This heavenly chicken coated in Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic. Add a medley of veggies, crunchy flaked almonds and a dollop of our garlic aioli and it’s satisfaction, guaranteed!

Unfortunately, this week's cauliflower was in short supply, so we've replaced it with yam. Don't worry, the recipe will be just as delicious!

Allergens:Tree NutsSulphitesEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

kumara

1 unit

parsnip

1 unit

yam

1 unit

red onion

1 packet

chicken breast

1 sachet

Nan's special seasoning

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 drizzle

balsamic glaze

(ContainsSulphites)

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2570 kJ
Fat25.1 g
of which saturates4.1 g
Carbohydrate48.4 g
of which sugars25.2 g
Protein44.6 g
Sodium619 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara and parsnip (both unpeeled) into 1cm chunks. Cut the yam (unpeeled) into 2cm chunks. Slice the red onion into 2cm wedges. Divide the kumara, parsnip, yam and onion over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning with a little drizzle of olive oil. Season with pepper, then add the chicken and toss to coat. Set aside.

3

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

4

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness).

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

5

In a large bowl, combine the roasted veggies and baby spinach leaves. Toss to combine and season to taste.

6

Thickly slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Drizzle with the balsamic glaze. Sprinkle with the toasted almonds and serve with the garlic aioli.