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!
Utensils
Tags
Carrot
1
Fetta Cubes
1 packet
Roasted almonds
1 packet
Lemon pepper seasoning
1 sachet
Chicken thigh
330 g
Baby spinach leaves
1 packet
Sweet potato
1
Balsamic Vinaigrette Dressing
1 packet
Zucchini
1
Olive oil
1 drizzle
Honey
1 tbs
• 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!
589
kcal
Calories
2460
kJ
Energy (kJ)
31.6
g
Fat
7.9
g
of which saturates
35.6
g
Carbohydrate
23.9
g
of which sugars
10
g
Dietary Fibre
41.8
g
Protein
0
mg
Cholesterol
1050
mg
Sodium
