Pan-Fried Lemon & Herb Chicken with Roast Veggies
with Fetta & Green Dressing
We've kept this one nice and simple so you can spend less time cooking which allows you to get to eating, quicker! Let your roast veggies crisp up in the oven, while you sear chicken fillets on the stovetop. Don't forget the green dressing and pepitas which are essential garnishes!
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
330 g
Chicken Breast
1
Brown Onion
1
Capsicum
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Garlic & Herb Seasoning
1 packet
Green Dressing
1 packet
Pepitas
(Contains: May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
2
Sweet Potato
1
Lemon
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato and capsicum into
bite-sized chunks.
• Slice brown onion into wedges.
• Slice lemon into wedges.
• Place sweet potato, capsicum and onion on a lined
oven tray.
• Drizzle with olive oil, season to taste with salt and
pepper and toss to coat.
• Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies
between two trays.
• Meanwhile, heat a large frying pan over
• medium-high heat. Toast pepitas, stirring,
until golden, 3-4 minutes.
• Transfer to a small bowl.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat.
• When the veggies have 10 minutes remaining, return frying pan to medium heat with a drizzle of olive oil.
• When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• When the veggies are done, add baby spinach leaves and the balsamic vinegar to the roast veggie tray. Gently toss to combine.
• Slice the chicken
• Divide roast veggie toss between plates.
• Sprinkle with pepitas.
• Top with pan-fried lemon and herb chicken.
• Drizzle with green dressing and crumble over
fetta cubes. Serve with any remaining lemon
wedges. Enjoy!
