Nan’s Spiced Chicken & Roast Veggie Toss

• 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.