Honey-Thyme Chicken & Root Veggie Medley
with Flaked Almonds & Herby Mayo
- Eggs
- Soy
- Almond
Sweet honey comes together in a glaze for squeaky chicken that really takes it the next level. Add a touch of fragrance with thyme and a herby mayo to make your mouth water. Along with a medley of colourful veggies, this is the one to watch.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 packet
Peeled Pumpkin Pieces
1
Red Onion
1 packet
Baby Spinach Leaves
1 sachet
Thyme
320 g
Chicken Breast
1 packet
Flaked Almonds
(Contains: Almond)
3
Potato
1
Beetroot
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. Cut beetroot into 1cm chunks.
• Place onion, potato, beetroot and peeled pumpkin pieces on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, cut halloumi into 1cm-thick slices.
• Slice lemon into wedges.
• Pick thyme leaves (see ingredients).
• When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook the chicken until golden brown, 1-2 minutes each side.
• Add the honey and thyme, then cook until sticky, 1 minute. Remove pan from heat.
• When veggies are done, add baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil to the tray. Season to taste and toss to coat.
• Divide veggie medley between bowls. Top with honey-thyme halloumi.
• Dollop over dill & parsley mayonnaise.
• Serve with any remaining lemon wedges. Enjoy!
