with Balsamic Vinaigrette, Fetta & Almonds
This colourful meal is done in four steps and uses only one oven tray to save on washing up. With most of the magic made in the oven, it literally cooks itself, with the mild chorizo adding a rich and salty depth of flavour to the veggies. Too easy!
Allergens
Utensils
Tags
Broccoli
1 packet
Chicken breast
330 g
Baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Lemon pepper seasoning
1 sachet
Fetta Cubes
1 packet
Sweet potato
1
Roasted almonds
1 packet
Mild chorizo
250 g
Olive oil
1 drizzle
Honey
1 tbs
• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Place sweet potato and broccoli florrets on a lined oven tray.
• Drizzle with olive oil and sprinkle with lemon pepper seasoning. Season with salt and pepper and toss to coat.
• Roast for 15 minutes (the veggies will finish cooking in step 2!).
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, roughly chop mild chorizo.
• After 15 minutes, remove the tray of veggies from the oven, then add chorizo to tray.
• Return tray to oven and bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.
• Meanwhile, roughly chop roasted almonds (see ingredients).
• When veggies and chorizo are done, add baby spinach leaves and almonds to the tray.
• Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.
• Divide one-tray chorizo and veggie toss between plates.
• Crumble over fetta cubes to serve. Enjoy!
866
kcal
Calories
3620
kJ
Energy (kJ)
53.1
g
Fat
16.8
g
of which saturates
26.7
g
Carbohydrate
20.8
g
of which sugars
10.3
g
Dietary Fibre
70.7
g
Protein
0
mg
Cholesterol
2390
mg
Sodium
with Balsamic Vinaigrette, Fetta & Almonds
with Balsamic Vinaigrette, Fetta & Almonds
with Steamed Veggies & Garlic Aioli
with Steamed Veggies & Garlic Aioli
