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Leek & Fetta Chicken Breast

Leek & Fetta Chicken Breast

with Roasted Rosemary Sweet Potato & Green Beans

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3.4 / 4 Ratingout of 7816 ratings
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A few simple touches in this meal really make it something special. Finishing the chicken with the sautéed leek and creamy fetta allows it to soak up lots of lovely flavours, while the rosemary gives the sweet potato a rich, aromatic quality. From ordinary to extraordinary in just a few simple steps!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 bag

green beans

1 bunch

rosemary

1 packet

chicken breast

1 unit

leek

1 block

fetta cheese

(ContainsMilk)

1 pinch

chilli flakes

½ unit

lemon

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2280 kJ
Fat23.8 g
of which saturates11.9 g
Carbohydrate31.9 g
of which sugars13.1 g
Protein47.7 g
Sodium431 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roast the Sweet Potato
Roast the Sweet Potato
1

Preheat the oven to 220°C/200°C fanforced. Cut the sweet potato (unpeeled) into 1cm chunks. Pick the rosemary leaves and finely chop. Place the sweet potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

Get Prepped
Get Prepped
2

While the sweet potato is roasting, thinly slice the leek. Trim the green beans and slice in half. Slice the lemon (see ingredients list) into wedges.

Pan fry leek
Pan fry leek
3

In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the leek and cook until softened, 4-5 minutes. Remove from the heat, crumble in the fetta and add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper.

Bake the Chicken
Bake the Chicken
4

Place your hand flat on top of each chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper. Transfer the chicken to a second oven tray lined with baking paper and top with the leek mixture. Bake until the chicken is cooked through, 6-10 minutes (depending on thickness).

Cook the Green Beans
Cook the Green Beans
5

When the chicken has about 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing, until tender, 4-5 minutes.

Serve Up
Serve Up
6

Divide the leek and fetta chicken breast, roasted rosemary sweet potato and the green beans between plates. Serve with the lemon wedges.