Fetta & Semi-Dried Tomato Stuffed Chicken
with Root Veggie Toss & Herby Mayo
Roast veggie tosses are the simplest and tastiest ways to get a good serving of veggies in. Today, this RVT is responsible for complementing a gorgeous fetta and semi-dried tomato-studded chicken number, bringing some Mediterranean flair to dinner!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1
Carrot
330 g
Chicken Breast
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
2
Potato
1 sachet
Aussie Spice Blend
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato, capsicum and zucchini into 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. TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Lend a hand by helping to line the baking tray
• Meanwhile, finely chop semi-dried tomatoes. • In a small bowl, combine tomatoes, fetta cubes and the honey. • Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat. • Place chicken, cut side up, on a second lined oven tray, then stuff with tomato-fetta mixture. • Bake chicken until cooked through (when no longer pink inside), 12-16 minutes.
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar and olive oil. • Toss to combine and season to taste. Little cooks: Take the lead by tossing the veggies. Careful, the tray is hot!
• Divide fetta and semi-dried tomato stuffed chicken and root veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!
