Honey-Glazed Chicken & Roast Veggie Salad
with Creamy Pesto Dressing & Almonds
- Almond
- Milk
Salty, squeaky and just a little tangy - we’re big chicken fans, especially when it’s paired with sweet roasted veggies. Toss with a creamy pesto dressing, scatter over crunchy almonds and finish with fresh herbs to make this dish sing.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Slivered Almonds
(Contains: Almond; )
320 g
Chicken Breast
1 packet
Parsley
2 packet
Potato
1
White Turnip
1
Carrot
1
Courgette
1 packet
Creamy Pesto Dressing
(Contains: Milk; )
1 sachet
Kiwi Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot into thick rounds.
• Cut potato, white turnip and courgette into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide veggeis between two trays.
• When the veggies have 10 minutes cook time remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return frying pan to 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). • Remove pan from heat, then add the honey, turning chicken to coat. TIP: Chicken is cooked when it's no longer pink inside.
• Meanwhile, in a large bowl, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar. Season to taste with salt and pepper.
• Roughly chop parsley.
• Divide roast veggie salad between bowls. Top with honey-glazed chicken, parsley and toasted almonds to serve. Enjoy!
