• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot, potato, zucchini and capsicum into 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. 

TIP: If your oven tray is crowded, divide the veggies between two trays. 
Little cooks: Lend a hand by helping to line the baking tray.

• Meanwhile, finely chop semi-dried tomatoes.
• In a small bowl, combine tomatoes, fetta cubes and the honey.
• Cut deep slices, taking care to not slice all the way through, across chicken 
breast in 1cm intervals.
• In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. 
Add chicken, turning to coat.
• Place chicken, cut side up, on a second lined oven tray, then stuff with 
tomato-fetta mixture.
• Bake chicken until cooked through (when no longer pink inside), 
12-16 minutes.

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of 
the vinegar and olive oil.
• Toss to combine and season to taste with salt and pepper. 

Little cooks: Take the lead by tossing the veggies. Careful, the tray is hot! 

• Divide fetta and semi-dried tomato stuffed chicken and root veggie toss 
between plates.
• Top with dill & parsley mayonnaise to serve. Enjoy! 

Little cooks: Add the finishing touch by adding the herby mayo!