Fetta & Semi-Dried Tomato Stuffed Chicken
with Vibrant Veggie Toss
- Milk
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
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!
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1
Carrot
330 g
Chicken Breast
1 packet
Fetta Cubes
(Contains: Milk)
2
Potato
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, season with salt and 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 across chicken breast in 1cm intervals, taking care to not slice all
the way through.
• Place chicken, cut-side up, on a second lined oven tray, then stuff with
tomato-fetta mixture.
• Bake chicken until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of the
vinegar and olive oil. Toss to combine.
• Season to taste with salt and pepper.
Little cooks: Take the lead by tossing the veggies. Be careful, the tray is hot!
• Divide fetta and semi-dried tomato stuffed chicken and vibrant veggie toss
between plates to serve. Enjoy!
