Sticky Onion-Topped Baked Chicken
with Sautéed Zucchini, Veggies & Fetta
Calories
:
448 kcalProtein
:
40.3g proteinPreparation Time
:
45 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Milk
This special occasion dinner is a magical medley of gourmet flavours, including premium chicken, caramelised onion, carrot and fetta. Set the table and pour the wine while the flavours mingle to create this memorable meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Potato
1
Carrot
2
Garlic
1
Zucchini
1 packet
Onion Chutney
330 g
Chicken Thigh
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Cut potato into wedges.
- Roughly chop carrot into bite-sized chunks.
- Place potato and carrots on a lined oven tray. Drizzle generously with olive oil and season with the salt and pepper.
- Roast veggies until golden and cooked through, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
2
- While the veggies are roasting, finely chop garlic.
- Thinly slice zucchini into sticks.
- In a medium bowl, combine garlic, onion chutney and the balsamic vinegar. Drizzle with olive oil and stir to combine.
3
- Season chicken thigh all over with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken thigh until browned, 2 minutes each side.
4
- Transfer to a lined oven tray. Spoon the onion mixture over the top of the chicken.
- Bake until cooked through, 8-12 minutes.
- Cover with foil. Set aside to rest for 10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
5
- While the chicken is resting, wipe out frying pan and return frying pan to medium-high heat with a drizzle of olive oil. Add zucchini and cook, tossing, until just tender, 4-6 minutes. Season with salt and pepper.
6
- Thickly slice caramelised onion chicken.
- Divide the roasted potatoes, carrots and zucchini between plates.
- Top with chicken and spoon over any resting juices from the tray.
- Sprinkle with flaked almonds and crumble over fetta cubes to serve. Enjoy!
