HelloHero: Garlic-Butter Chicken
with Roast Veggie Toss & Fetta Cheese- Milk
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of chicken with golden roasted veggies and fetta cubes combine to make a special meal that'll have you buzzing too! We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Potato
1
Carrot
1
tomato
1 packet
chicken thigh
1 packet
garlic paste
1 packet
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Halve baby capsicum. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 1-2 minutes, add garlic paste and the butter. Season with salt and pepper. Transfer to a plate to rest.
• Add baby spinach leaves and balsamic vinaigrette dressing to the tray with the roasted veggies. • Toss to combine. Season to taste.
• Slice seared chicken. • Divide roast veggie toss between plates. Top with chicken. • Crumble over fetta cubes to serve. Enjoy!
