Seared Butter Chicken
with Roast Veggie Toss & Fetta Cheese
- Milk
Simple and sensational - they’re the buzzwords for tonight’s dinner. A tender cut of beef rump with golden roasted veggies and crumbly fetta combine to make a special meal that’ll have you buzzing, too!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Balsamic Vinaigrette Dressing
1
Capsicum
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
1
Potato
330 g
Chicken Thigh
1 packet
Rosemary
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Pick rosemary leaves. Cut potato and carrot into bite-sized chunks. Halve baby capsicum. • Place prepped veggies and rosemary on a lined oven tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 1-2 minutes, add garlic paste and the butter. Season with salt and pepper. Transfer to a plate to rest.
• Add baby spinach leaves and balsamic vinaigrette dressing to the tray with the roasted veggies. • Toss to combine. Season to taste.
• Slice seared chicken. • Divide roast veggie toss between plates. Top with chicken. • Crumble over fetta cubes to serve. Enjoy!
