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Paprika Chicken & Roast Veggie Toss

Paprika Chicken & Roast Veggie Toss

with Fetta & Garlic Sauce
Recipe Development Team
Recipe Development TeamUpdated on November 07, 2025
Get up to $230 off
Calories
419 kcal
Protein
46g protein
Preparation Time
40 minutes
Difficulty
Easy
Allergens:
  • Sesame
  • Eggs
  • Milk
  • Wheat
  • Gluten
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Baby Spinach Leaves

1 packet

Peeled & Chopped Pumpkin

330 g

Chicken Tenderloins

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk)

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

2

Sweet Potato

1

Beetroot

1 packet

Fetta Cubes

(Contains: Milk)

Calories419 kcal
Energy (kJ)1750 kJ
Fat13.5 g
of which saturates3.4 g
Carbohydrate28.4 g
of which sugars17.8 g
Dietary Fibre7.5 g
Protein46 g
Sodium784 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks.

2

• 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.

3

• In a medium bowl, combine chicken tenderloins, paprika spice blend and a drizzle of olive oil. Turn chicken to coat.

Little cooks: Help coat the chicken in the seasoning!

4

• 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 the heat and add the honey to the pan and toss to coat. • Transfer to a plate and set aside.

5

• To tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar. • Season to taste. Toss to coat.

6

• Divide roast veggie toss between bowls. • Crumble fetta cubes over the veggies, then top with paprika chicken. • Serve with garlic sauce. Enjoy!

Little cooks: Add the finishing touch by drizzling over the garlic sauce and crumbling over the fetta! Enjoy!