with Creamy Pesto & Pine Nuts
A perfect blend of paprika, pepper, onion and garlic, Nan's special seasoning adds a rich, traditional flavour to succulent chicken thigh. Serve on a vibrant roast veggie toss and drizzle with our creamy pesto for a low cal meal that won't disappoint. *This recipe is under 650kcal per serving.* *Harsh weather has impacted some veggies grown by our farmers. We've replaced capsicum and baby spinach with carrot and mixed salad, and the zucchini may be a bit smaller than usual. The recipe will be just as fresh and delicious!*
Allergens
Utensils
Tags
Olive oil
1
Sweet potato
2
Zucchini
1
Carrot
1
Creamy pesto dressing
1 packet
Chicken thigh
1 packet
Baby spinach leaves
1 bag
Balsamic vinegar
1 drizzle
Pine nuts
1 packet
Nan's special seasoning
1 sachet
Plain flour
1 tsp
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into small chunks. Cut zucchini and carrot into bite-sized chunks.
Divide the prepped veggies between two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer. Roast until golden and tender, 20-25 minutes.
While the veggies are roasting, combine Nan's special seasoning and the plain flour in a medium bowl. Season, then add the chicken thigh, tossing to coat.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
Combine the roasted veggies on one of the oven trays. Top with the mixed salad leaves and a drizzle of balsamic vinegar. Gently toss to combine.
Slice the chicken. Divide the roast veggie toss between plates. Top with chicken. Drizzle with the creamy pesto dressing and sprinkle with the pine nuts to serve.
2650
kJ
Energy (kJ)
34.8
g
Fat
5.1
g
of which saturates
36.6
g
Carbohydrate
17.9
g
of which sugars
39.2
g
Protein
507
mg
Sodium
