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 fetta cubes combine to make a special meal that'll have you buzzing too! *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet 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 sweet potato and carrot into bite-sized chunks. • Cut tomato into wedges. • 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 chicken. • Crumble over fetta cubes to serve. Enjoy!
2181
kJ
Energy (kJ)
521
kcal
Calories
33.8
g
Fat
9.6
g
of which saturates
19.1
g
Carbohydrate
7.7
g
of which sugars
5.4
g
Dietary Fibre
35.1
g
Protein
755
mg
Sodium
