with Herby Veggie Medley and Rocket
Enjoy a colourful dinner that’s as easy as it is delicious! A medley of veggies and cheese and basil-topped chicken bake in the oven while you whip up an easy rocket salad. Finish with toasted flaked almonds for a tasty and wholesome meal.
Allergens
Utensils
Tags
Red Onion
1
Beetroot
1
Roast Veg Mix
1 packet
Tomato & Herb Seasoning
1 sachet
Chicken breast
640 g
Plant-Based Basil Pesto
1 packet
Grated Parmesan Cheese
1 packet
Rocket leaves
1 packet
Flaked almonds
1 packet
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
- Preheat oven to 220°C/200°C fan-forced.
- Slice onion into wedges. Cut beetroot into 1cm chunks.
- Place onion, beetroot and chopped veggie mix on a lined oven tray. Sprinkle over tomato & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 25-30 minutes.
- Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals.
- Place chicken on lined oven tray and spread plant-based basil pesto onto chicken and sprinkle over grated Parmesan cheese. Roast until cooked through,12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
TIP: Use two oven trays if necessary.
- While the chicken is roasting, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
- In a medium bowl, combine rocket leaves, a drizzle of olive oil and balsamic vinegar. Season to taste.
- Divide fuss-free cheesy 'pesto' chicken, herby veggie medley and rocket between plates. Garnish with flaked almonds. Enjoy!
3020
kJ
Energy (kJ)
722
kcal
Calories
41.8
g
Fat
8.3
g
of which saturates
53.8
g
Carbohydrate
30.8
g
of which sugars
18.7
g
Dietary Fibre
88.3
g
Protein
0
mg
Cholesterol
1190
mg
Sodium
