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Nan's Chicken & Garlicky Roasted Veggies with Hollandaise

Chicken and veggies is a simple weekday meal that never fails to please. How about we spice things up a bit tonight? Why not try roasting the chicken with our Nan’s special seasoning or sprinkling a Tuscan herb seasoning over a colourful serving of veggies so when they roast all those flavours will be locked in. A simple dish with a fantastic twist. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

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Under 650kcal Under 30g carbs
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 brown onion
  • 1 white turnip
  • 1 packet peeled pumpkin pieces
  • 1 packet chicken breast
  • 1 packet hollandaise
  • 1 bag baby spinach leaves
  • 1 tsp balsamic vinegar
  • 1 packet flaked almonds
  • 1 sachet garlic & herb seasoning
  • 1 sachet nan's special seasoning
  • 1 olive oil
  • 1 brown onion
  • 2 white turnips
  • 1 packet peeled pumpkin pieces
  • 1 packet chicken breast
  • 2 packets hollandaise
  • 1 bag baby spinach leaves
  • 1 tsp balsamic vinegar
  • 2 packets flaked almonds
  • 1 sachet garlic & herb seasoning
  • 1 sachet nan's special seasoning

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut onion into wedges. Cut white turnip into bite-sized chunks.
  2. • Place onion and turnip on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and a pinch of salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
    • When the veggies have 15 minutes remaining, place peeled pumpkin pieces on the tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, return tray to the oven, then continue roasting until tender.
    • In the last 5 minutes, add flaked almonds to the tray and roast until toasted.
    TIP: If your oven tray is crowded, divide between two trays.
  3. • 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 medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat.
  4. • 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 (cook in batches if your pan is getting crowded).
    • Transfer chicken to a second lined oven tray and bake until cooked through, 10-12 minutes.
    TIP: Chicken is cooked through when it is no longer pink inside.
    TIP: The spice blend will char slightly in the pan, this adds to the flavour!
  5. • In a large bowl, add roasted veggies and toasted almonds.
    • Add baby spinach leaves and the balsamic vinegar, then season and gently toss to combine.
  6. • Slice Nan's chicken.
    • Divide garlicky roasted veggies and chicken between plates. Spoon over any resting juices.
    • Drizzle with hollandaise to serve. Enjoy!