Double Fetta & Semi-Dried Tomato Topped Chicken
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Double Fetta & Semi-Dried Tomato Topped Chicken

Double Fetta & Semi-Dried Tomato Topped Chicken

with Winter Roast Veggie Toss & Herby Mayo

Roast veggie tosses are the simplest and tastiest ways to get a good serving of veggies in, whilst keeping the carbs in check. Today, this RVT is responsible for complementing a gorgeous fetta and semi-dried tomato-studded chicken number which brings a little Mediterranean flair to tonight's dinner delight!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Kid Friendly
•Easy Clean Up
Allergens:
Sulphites
•Egg
•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

2

potatoes

1 packet

semi-dried tomatoes

(Contains Sulphites;)

2 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

2 packet

Fetta Cubes

(Contains Milk;)

1

zucchini

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2593 kJ
Fat31.6 g
of which saturates6.4 g
Carbohydrate33.8 g
of which sugars12.8 g
Protein48.7 g
Sodium1082 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

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

2
2

• Meanwhile, finely chop semi-dried tomatoes. In a small bowl, combine chopped tomatoes, half the fetta cubes and the honey. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat. • Place chicken, cut side up, on a second lined oven tray and top with chopped semi-dried tomato mixture. • Bake chicken until cooked through, 14-16 minutes.

3
3

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

TIP: Chicken is cooked through when it is no longer pink inside.

4
4

• Divide fetta and semi-dried tomato chicken and roast veggie toss between plates. • Top with dill & parsley mayonnaise and remaining fetta. Enjoy!