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. 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
beetroot
1 packet
chicken tenderloins
1 sachet
ras el hanout
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1
carrot
Not included in your delivery
1
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut beetroot into 1cm chunks.
• 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.
• In a medium bowl, combine chicken tenderloins, ras el hanout and a drizzle of olive oil. Turn chicken to coat.
Little cooks: Help coat the chicken in the seasoning!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Remove from heat, add the honey to the pan and toss to coat. • Transfer to a plate and set aside.
• To tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar. • Season to taste. Toss to coat.
• Divide roast veggie toss between bowls. • Crumble fetta cubes over the veggies, then top with ras el hanout chicken. • Serve with garlic sauce. Enjoy!
Little cooks: Add the finishing touch by drizzling over the garlic sauce and crumbling over the fetta!