

Chicken with roasted veges and feta
Ingredients
- 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
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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
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Dietary fibre 10g
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Sodium 270mg
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Calcium 210mg
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Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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