Herbed Chicken & Roast Veggie Toss
with Basil 'Pesto' & Baby Spinach
- Cashew
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Juicy herbed chicken, golden roasted veggies, and fragrant plant-based basil pesto—what more could you possibly need? Every bite is a perfect balance of hearty, fresh, and vibrant, making it an easy go-to for a wholesome, satisfying meal. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1
Kumara
320 g
Chicken Thigh
1 packet
Baby Spinach Leaves
1
White Turnip
1
Courgette
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Peel kūmara.
• Cut kūmara and white turnip into bite-sized chunks.
• Slice courgette into half-moons.
• Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray, drizzle with olive oil and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, combine chicken thighs, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl. • When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken thigh, turning occasionally, until browned and cooked through,
14-16 minutes. • Remove from heat, then add the honey. Toss to coat.
• When the veggies are done, add baby spinach leaves to the oven tray and toss to combine.
• Season to taste with salt and pepper.
• Divide roast veggie toss between bowls.
• Top with herbed chicken.
• Spoon plant-based basil pesto over herbed beef to serve. Enjoy!
