Spiced Chicken & Roast Veggie Toss
with Garlic Fetta
- Milk
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Nan's spiced chicken, a veggie toss with all of the classics; sweet potato, carrot, zucchini and beetroot and some fantastic garnishes like garlic fetta, we could honestly go on and on about this one! *This recipe is under 650kcal per serving.*
Ingredients
2
sweet potato
1
zucchini
1
carrot
1
beetroot
1
red onion
1 packet
chicken breast
1 clove
garlic
1 packet
Fetta Cubes
(Contains: Milk;)
1 bag
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato, zucchini and carrot into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into wedges. • Spread the veggies across two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
• Meanwhile, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks, then turn to coat.
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl, crumble in fetta and mash to combine.
• When the veggies have 10 minutes cook time remaining, wipe out pan and return to medium-high heat with a drizzle of olive oil. • Add chicken and cook until cooked through, 3-6 minutes each side (depending on thickness).
TIP: The chicken is cooked through when it is no longer pink inside.
• Combine roasted veggies onto one oven tray. Add baby spinach leaves to the tray and toss to combine. Season to taste.
• Slice the chicken. • Divide the roast veggie toss and Nan's chicken between plates and drizzle with the balsamic vinaigrette dressing. Sprinkle with the flaked almonds and garlic fetta to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the spiced chicken and roast veggie combo, with the garlic fetta adding a delicious touch.
- Ease of prep: While some found cutting veggies time-consuming, most agreed it was simple to prepare, even with kids helping.
- Suggestions: Some recommend using less sweet potato and cooking garlic with veggies for better flavour distribution.
- Leftovers: Several mentioned having enough for lunch the next day, indicating generous portions.
- Cooking tips: Try using an air fryer for quicker veggie roasting, and ensure even veggie sizes for consistent cooking.
