Nan’s Spiced Chicken & Roast Veggie Toss
with Garlic Fetta & Finger Lime Dressing
- Milk
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 and finger lime dressing, we could honestly go on and on about this one! This recipe is under 650kcal per serving.
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1
Carrot
330 g
Chicken Breast
1 packet
Fetta Cubes
(Contains: Milk)
1
Garlic
1 sachet
Nan's Special Seasoning
1
Red Onion
1
Zucchini
1 packet
Sweet Potato Chunks
1 packet
Finger Lime Dressing
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini and carrot into bite-sized chunks.
• Cut beetroot into small chunks.
• Cut red onion into wedges.
• Spread sweet potato chunks and 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 cubes 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 chicken.
• Divide the roast veggie toss and Nan’s spiced
chicken between plates and drizzle with finger
lime dressing.
• Sprinkle with garlic fetta to serve. Enjoy!
