Easy Spiced Chicken & Roasted Veggies
with Lemon Yoghurt, Fetta & Walnuts- Walnut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
Ingredients
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
Chopped Veggie Mix
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
330 g
Chicken Breast
1 sachet
Garlic & Herb Seasoning
2
Sweet Potato
1
Lemon
1 sachet
Nan's Special Seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Place sweet potato, chopped veggie mix and garlic & herb seasoning on a lined oven tray. Add a drizzle of olive oil and season with a pinch of salt and pepper. Toss to combine and roast until tender, 25-30 minutes.
• While the veggies are roasting, combine chicken breast, Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size of fillet).
• While the chicken is baking, combine the Greek-style yoghurt and a generous squeeze of lemon juice in a small bowl. Cut the remaining lemon into wedges. • When the veggies are done, add the baby spinach leaves and honey to the tray and toss to combine.
• Slice the chicken. Divide the roasted veggies between plates and top with the spiced chicken. • Top with the lemon yoghurt and crumble over the fetta cubes. Garnish with the walnuts and serve with any remaining lemon wedges. Enjoy!
