Peri-Peri Chicken & Roast Rainbow Veg Toss
with Fetta & Smokey Aioli- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Peri-peri seasoning meets tender chicken in a quick and easy dinner combo. Jazz up your average roast veggie toss by crumbling over fetta cubes. You'll never skip the fetta addition ever again!
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Breast
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1 packet
Roast Veggie Mix
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Divide roast veg mix and beetroot between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Once roasted veggies are done, halve snacking tomatoes. • To tray with roasted veggies, add baby spinach leaves, snacking tomatoes and a drizzle of white wine vinegar to oven tray. Toss to coat and season to taste.
• Slice chicken. • Divide peri-peri chicken and roasted rainbow veg toss between plates. • Crumble fetta cubes over veggies. Serve with smokey aioli. Enjoy!
