Wholesome & delicious Pesto Chicken & Roast Veggie Salad from My Food Bag SERVES 4
READY IN 45 MINS
Veggies 400g potatoes, diced 2cm 2 carrots, cut in half lengthways & sliced 1cm 1 red onion, cut into wedges 100g roasted capsicum, sliced 400g pumpkin wedges 1 drizzle of olive oil 100g baby spinach 25g sliced almonds Chicken 600g free range chicken breasts, cut into bite-size pieces Classic spice blend (1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp ground cumin, ½ tsp ground coriander, 1 tsp oregano) 1 drizzle of olive oil Dressing 100g basil pesto (store bought) 2 tbsp mayonnaise (store bought)
1
Before you start Preheat oven to 220°C (or 200°C fan bake).
2
Prep & cook veggies Prep potatoes, carrot and onion. Spread in a single layer on 1-2 lined oven trays and toss with pumpkin and oil. Season with salt and pepper & roast for 25-30 minutes, until tender and golden. Turn once during cooking.
3
Prep chicken & dressing Pat chicken dry and cut into 1cm strips. Toss in a large bowl with classic spice blend. In a small bowl combine mayo and basil pesto.
4
Cook chicken When veggies have 15 minutes cook time remaining, heat oil in a large fry-pan on mediumhigh heat. Cook chicken for 6-8 minutes, turning, until golden and just cooked through.
5
To finish Prep capsicum. Toss veggies with capsicum, spinach and almonds.
6
Serve Veggies topped with chicken and pesto dressing.
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You have permission to indulge in our amazing traditional Southern Indian Menu at the Permit Room
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