Chicken with roasted veges and feta
Serves: 4
Time to make: 35 mins
Hands-on time: 10 mins
Total cost: $27.36 / $6.84 per serve
(at time of publication)
Ingredients
- 2 small fennel bulbs (400g), trimmed, cut in wedges
- 300g baby carrots, peeled
- 2 medium courgettes, 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
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Instructions
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 385cal
-
Kilojoules 1610kJ
-
Protein 38g
-
Total fat 10g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 13g
-
Dietary fibre 10g
-
Sodium 270mg
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Calcium 210mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
