Spiced Chicken & Garlicky Asparagus Salad
with Roasted Potatoes & Creamy Pesto Dressing
Tonight’s tender chicken is calling our name - lightly spiced, juicy and steaming hot, we can’t resist! Simple sides are the best accompaniments, like golden, roasted chunks of potato and some garlicky greens. Alright, we’re done explaining, you can dive in now!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
320 g
Chicken Breast
1 sachet
Kiwi Spice Blend
1 packet
Flaked Almonds
(Contains: Almond; )
2 packet
Potato
1
Asparagus
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
Mixed Salad Leaves
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potatoes on a lined oven tray. Drizzle with
olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, trim and halve asparagus.
• Finely chop garlic.
• Heat a large frying pan over medium-high heat.
Toast flaked almonds, tossing, until golden,
2-3 minutes. Transfer to a small bowl.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add chicken steaks, season with pepper and toss to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan, then return to
medium-high heat with drizzle of olive oil. Cook
asparagus, tossing, until tender, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
Transfer to a second medium bowl.
• To the bowl with asparagus, add mixed salad
leaves and a drizzle of balsamic vinegar and
olive oil. Season to taste and toss to combine.
• Slice chicken. • Divide spiced chicken, roast potatoes and garlicky asparagus salad between plates. • Top chicken with creamy pesto dressing. Garnish with toested almonds. Enjoy!
