Fetta & Semi-Dried Tomato Topped Chicken
with Winter Roast Veggie Toss & Herby Mayo- Sulphites
- Milk
- Eggs
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.*
Ingredients
1
carrot
2
potatoes
1
zucchini
1 packet
semi-dried tomatoes
(Contains: Sulphites;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
chicken thigh
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and potato 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.
• Meanwhile, finely chop semi-dried tomatoes. In a small bowl, combine chopped semi-dried tomatoes, 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 on a second lined oven tray and top with chopped semi-dried tomato mixture. • Bake chicken until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• 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.
• Divide fetta and semi-dried tomato topped chicken and roast veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!
