Spiced Chicken & Chive Yoghurt
with Roast Beetroot, Pumpkin & Parsnip Toss
- Tree Nuts
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild spices on the outside. That’s how we’re preparing our protein tonight, plus add a drizzle of creamy chive yoghurt to double down on all that flavour.
Ingredients
1
beetroot
1
parsnip
1
onion
1 packet
peeled pumpkin pieces
1 bunch
chives
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1
tomato
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Aussie Spice Blend
1 packet
chicken thigh
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutrition Values
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 chives. Roughly chop the walnuts. Roughly chop the tomato. In a small bowl, combine the Greek-style yoghurt, chives 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.
In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken thigh and season with salt and pepper. Toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 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. Spoon over the chive yoghurt and garnish with the toasted walnuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Aussie spice blend on the chicken was delicious, with some suggesting adding lemon for extra zing.
- Ease of prep: Many found this meal quick and easy to prepare, with minimal dishes to clean up afterwards.
- Suggestions: Consider roasting vegetables separately for better results; some found the roast veges bland and suggested adding spices.
- Portions: Several customers mentioned the meal was a bit small, especially for larger appetites or families.
