with Winter Roast Veggie Toss & Herby Mayo
Roast veggie tosses are the simplest and tastiest ways to get a good serving of veggies in, whilst keeping the carbs in check. Today, this RVT is responsible for complementing a gorgeous fetta and semi-dried tomato-studded chicken number which brings a little Mediterranean flair to tonight's dinner delight! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Potatoes
2
Semi-dried tomatoes
1 packet
Honey
0.5 tbs
Chicken thigh
2 packet
Baby spinach leaves
1 bag
Dill & parsley mayonnaise
1 packet
Fetta Cubes
2 packet
Zucchini
1
Aussie spice blend
1 sachet
Vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. Cut carrot, zucchini and potatointo bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes. Allow to cool slightly.
• Meanwhile, finely chop semi-dried tomatoes. In a small bowl, combine chopped tomatoes, half the fetta cubes and the honey. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat. • Place chicken, cut side up, on a second lined oven tray and top with chopped semi-dried tomato mixture. • Bake chicken until cooked through, 14-16 minutes.
• To the tray with roasted veggies, add baby spinach leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide fetta and semi-dried tomato chicken and roast veggie toss between plates. • Top with dill & parsley mayonnaise and remaining fetta. Enjoy!
2593
kJ
Energy (kJ)
31.6
g
Fat
6.4
g
of which saturates
33.8
g
Carbohydrate
12.8
g
of which sugars
48.7
g
Protein
1082
mg
Sodium
