Moroccan Chicken & Roast Veggie Toss
with Fetta & Garlic Sauce
- Milk
- Eggs
- Sesame
- May contain traces of allergens
A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood... especially when topped with juicy, ras el hanout coated chicken breast. Tie the components together with crumbled fetta for a little saltiness and tang, plus our garlic sauce for creaminess. This recipe is under 650kcal per serving.
Ingredients
2
sweet potato
1
carrot
1
beetroot
1
chicken breast
1 sachet
ras el hanout
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into 1cm chunks.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add chicken breast, turn to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. • Remove from the heat, add the honey to the pan and toss to coat. Transfer to a plate and set aside.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Season to taste. Toss to coat.
• Divide roast veggie toss between bowls. • Top with ras el hanout chicken, then crumble over fetta cubes. • Serve with garlic sauce. Enjoy!
Little cooks: Add the finishing touch by dolloping over the garlic sauce!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Moroccan ras el hanout spice blend on the chicken was a standout, with many customers loving the bold, aromatic flavours. Some found the dish a little sweet or mild, while others felt the garlic sauce was overpowering.
- Ease of prep: Most found this a quick and easy weeknight meal, though several noted the vegetable chopping added time. A few customers simplified things by cooking the chicken in the oven alongside the veggies to reduce washing up.
- Suggestions: Many customers found the sweet potato overpowered the other vegetables and suggest using less or swapping some for white potato. Several recommended reducing or skipping the honey if you prefer less sweetness, and using only half the spice pack if your family is sensitive to heat. A few suggested swapping the garlic sauce for plain sour cream, aioli, or a yoghurt-based sauce, and some added extra feta or pine nuts for more flavour. Cooking the beetroot a little longer than the other vegetables helps it reach a similar tenderness.
- Leftovers: This dish reheats well and several customers enjoyed it cold the next day as a salad or packed into wraps for lunch.
- Portions: Some customers felt the feta and chicken portions were on the small side, particularly for a four-person serve.
