with Balsamic Vinaigrette, Fetta & Almonds
This colourful meal is done in four steps and uses only one oven tray to save on washing up. With most of the magic made in the oven, it literally cooks itself, with the chicken adding a rich and salty depth of flavour to the veggies. Too easy! *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Carrot & Zucchini Mix
1 packet
Lemon pepper seasoning
1 sachet
Roasted almonds
0.5 packet
Chicken thigh
1 packet
Baby spinach leaves
1 packet
Honey
1 tbs
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil and sprinkle with lemon pepper seasoning. Season with salt and pepper and toss to coat. • Roast for 15 minutes (the veggies will finish cooking in step 2!). TIP: If your oven tray is crowded, divide the veggies between two trays.
• After 15 minutes, remove the tray of veggies from oven, Place chicken thigh on lined oven tray. • Return tray to oven and bake until veggies are tender and chicken is cooked through, a further 10-15 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, roughly chop roasted almonds. • When veggies and chicken are done, add baby spinach leaves and almonds to the tray. Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.
• Slice the chicken. • Divide chicken and veggie traybake between plates. • Crumble over fetta cubes to serve. Enjoy!
2057
kJ
Energy (kJ)
492
kcal
Calories
26.6
g
Fat
7.5
g
of which saturates
21.7
g
Carbohydrate
15.1
g
of which sugars
8.1
g
Dietary Fibre
40.9
g
Protein
1032
mg
Sodium
