Seared Chicken & Root Veggie Toss
with Baby Spinach & Creamy Maple Dressing
A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of chicken are seasoned and topped with a garlicky aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we Don't know what does!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Peeled Pumpkin Pieces
1
Red Onion
320 g
Chicken Breast
1 packet
Orange Kumara
1 packet
Baby Spinach Leaves
1
Beetroot
1
Creamy Maple Dressing
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut kumara into bite-sized chunks. Cut beetroot into 1cm chunks. Cut onion (see ingredients) into wedges. • Place kumara, beetroot, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a pinch of salt, and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Season chicken with salt and generously with pepper.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray and gently toss to combine. TIP: Chicken is cooked when it is no longer pink inside.
• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Serve with garlic aioli. Enjoy!
