Moroccan Chicken & Roast Veggie Toss
with Fetta & Garlic Sauce
A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood... especially when topped with juicy, ras el hanout coated chicken breast. Tie the components together with crumbled fetta for a little saltiness and tang, plus our garlic sauce for creaminess.
This recipe is under 650kcal per serving.
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Ingredients
2
sweet potato
1
carrot
1
beetroot
1
chicken breast
1 sachet
ras el hanout
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into 1cm chunks.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add chicken breast, turn to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. • Remove from the heat, add the honey to the pan and toss to coat. Transfer to a plate and set aside.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Season to taste. Toss to coat.
• Divide roast veggie toss between bowls. • Top with ras el hanout chicken, then crumble over fetta cubes. • Serve with garlic sauce. Enjoy!
Little cooks: Add the finishing touch by dolloping over the garlic sauce!