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Chicken with roasted veges and feta

Author: Sally Parker - Food Stylist, Recipe Writer

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Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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

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

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.

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