Nan's Half Chicken & Roast Potato Traybake
with Creamy Pesto Dressing
- Almond
- Soy
Ingredients
1 sachet
Nan's Special Seasoning
1
Capsicum
1 packet
Flaked Almonds
(Contains: Almond; )
packet
Baby Leaves
1
Carrot
750 g
Half Chicken
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
3
Potato
1
baby kale
Nutrition Values
Cooking Steps
Custom Recipe: If you've upgraded to half chicken, season chicken as above. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down, until browned, 5 minutes each side. Transfer to a second lined oven tray. Roast chicken until cooked through, 35-45 minutes.
Custom Recipe: When chicken is done, set aside to rest, 5-10 minutes.
• While the veggies are roasting, heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• When the veggies are done, add baby kale and a drizzle of balsamic vinegar to the tray and gently toss to combine.
• Divide roast veggie toss between plates and top with chicken. • Spoon over creamy pesto dressing and garnish with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds.
