with Roast Veggie Toss & Fetta Cheese
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of chicken with golden roasted veggies and crumbly fetta combine to make a special meal that'll have you buzzing too! *We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Tags
Olive oil
Potato
1
Carrot
1
Tomato
1
Chicken thigh
1 packet
Garlic paste
1 packet
Butter
20 g
Baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Halve baby capsicum. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 1-2 minutes, add garlic paste and the butter. Season with salt and pepper. Transfer to a plate to rest.
• Add baby spinach leaves and balsamic vinaigrette dressing to the tray with the roasted veggies. • Toss to combine. Season to taste.
• Slice seared chicken. • Divide roast veggie toss between plates. Top with garlic-butter beef. • Crumble over fetta cubes to serve. Enjoy!
1991
kJ
Energy (kJ)
476
kcal
Calories
27.9
g
Fat
12.2
g
of which saturates
17.2
g
Carbohydrate
7.5
g
of which sugars
4.8
g
Dietary Fibre
38.9
g
Protein
818
mg
Sodium
