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Chicken with roasted veges and feta

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: André Martin

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Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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2 small fennel bulbs (400g), trimmed, cut in wedges
300g baby carrots, peeled
2 medium courgettezucchiniXszucchini, summer squashX, trimmed, cut in 1.5cm-thick slices
2 red onions, cut in wedges
4 medium potatoes, scrubbed, chopped
cooking spray oil
ground black pepper, to taste
4 skinless, boneless chicken breast fillets (500g)
50g feta cheese, crumbled
⅓ cup torn fresh flat-leaf parsley

Instructions

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1 Preheat oven to 200°C. Place vegetables in a single layer on a large baking tray lined with baking paper. Spray vegetables with oil and season with pepper. Roast for 25 minutes, or until tender.

2 Meanwhile, spray a frying pan with a little oil and pan-fry chicken over a medium heat until cooked through.

3 Place vegetables on a serving platter and scatter with feta and parsley. Top with chicken before serving.

Variations

For extra flavour, try drizzling vegetables with a little balsamic vinegar or a sprinkling of ground cumin before roasting.

Nutrition Info (per serve)

Calories 385 cal

Kilojoules 1610 kJ

Protein 38 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 10 g

Sodium 270 mg

Calcium 210 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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