Pre-Marinated Chicken, Halloumi & Roast Veggie Toss
with Parsley Yoghurt & Toasted Walnuts
- Walnut
- Milk
Give your dinner table an ultra-cosy winter boost with this vibrant meal featuring succulent pre-marinated herby chicken thigh. Simply sear and cook your chicken, then roast the colourful medley of parsnip, beetroot, onion and sweet pumpkin pieces. Finish it all off with tomato, a dollop of zesty parsley yoghurt and toasted walnuts for a meal the whole family will enjoy.
Ingredients
1 packet
Peeled Pumpkin Pieces
1 packet
Walnuts
(Contains: Walnut)
1
Tomato
320 g
Herby Marinated Chicken Thigh
1
Natural Yoghurt
(Contains: Milk)
1 packet
Parsley
2
Red Onion
1
Parsnip
1
Beetroot
1 packet
Halloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot and parsnip (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin, beetroot, parsnip and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the parsley. Roughly chop the walnuts. Roughly chop the tomato. Cut halloumi into 1cm-thick slices. In a small bowl, combine the Greek-style yoghurt, parsley and a dash of water. Set aside.
Heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Set aside. Then, cook the herby marinated chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
When the veggies are done, add the baby spinach leaves and tomato to the oven tray and toss to combine.
Slice the spiced chicken. Divide the roast veggie toss between plates and top with the chicken and halloumi. Spoon over the parsley yoghurt and garnish with the toasted walnuts. Enjoy!
