with Garden Salad & Creamy Pesto Dressing
We can’t decide which we like best in this dish - the succulent spiced chicken, refreshing garden salad, herby roasted veggies or creamy pesto dressing. We’ll leave it up to you, but don’t be shy about agreeing that every element is hard to beat. *Unfortunately, this week's turnip was in short supply, so we've replaced it with tomato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Carrot
1
Italian Herbs
0.5 sachet
Chicken breast
1 packet
Nan's Special Seasoning
1 sachet
Tomato
1
Vinegar
drizzle
Mixed Salad Leaves
1 bag
Creamy pesto dressing
1 packet
• Preheat oven to 220°C/200°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, sprinkle with Italian herbs (see ingredients) and season with salt and pepper. Toss to coat, spread out evenly and roast until tender, 20-25 minutes.
• While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine Nan's special seasoning and a drizzle of olive oil, then season with salt and pepper. Add chicken and turn to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side. TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, roughly chop tomato.
• In a large bowl, combine a drizzle of vinegar and olive oil, then season. • Add tomato and mixed salad leaves. Toss to coat.
• Slice the chicken. • Divide chicken, herb-roasted veggies and garden salad between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!
2111
kJ
Energy (kJ)
15.7
g
Fat
2.6
g
of which saturates
51.9
g
Carbohydrate
15.9
g
of which sugars
37.9
g
Protein
902
mg
Sodium
with Creamy Parsnip-Potato Salad
