Peri-Peri Chicken & Roast Rainbow Veg Toss
with Fetta & Smokey Aioli
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1 packet
Roasted Veggie Mix
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Fetta Cubes
(Contains: Milk;)
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!
