Pre-Marinated Chicken & Roast Veggie Toss

Name: Pre-Marinated Chicken & Roast Veggie Toss with Parsley Yoghurt & Toasted Walnuts
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 packet Walnuts; 1 Tomato; 320 g Herby Marinated Chicken Thigh; 1 Natural Yoghurt; 1 packet Parsley; 2 Red Onion; 1 Parsnip; 1 Beetroot; 1 drizzle olive oil

with Parsley Yoghurt & Toasted Walnuts

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

533 kcal

Protein

:

40.1g protein

Total

:

35 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)2230 kJ

Calories533 kcal

Fat21 g

of which saturates4.6 g

Carbohydrate43.7 g

of which sugars28.5 g

Dietary Fibre8.5 g

Protein40.1 g

Sodium405 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat the oven to 240°C/220°C fan-forced.
• Cut beetroot and parsnip into 1cm chunks.
• Slice onion (see ingredients) into 2cm wedges.
• Place peeled pumpkin pieces, beetroot, parsnip and onion on a lined oven tray.
• 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.

2

• While the veggies are roasting, finely chop parsley. Roughly chop walnuts. Roughly chop the tomato. • In a small bowl, combine Greek-style yoghurt, parsley and a dash of water. Set aside.

3

• Heat a large frying pan over a medium-high heat. Add walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.

4

• Return the frying pan to a medium-high heat with a drizzle of olive oil. 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.

5

• When the veggies are done, add baby spinach leaves and tomato to the oven tray and toss to combine.

6

• Slice spiced chicken. • Divide the roast veggie toss between plates and top with chicken. • Spoon over the parsley yoghurt and garnish with the toasted walnuts to serve. Enjoy!