Rosemary Chicken with Autumn Nut Crumble and Veggies

Rosemary Chicken with Autumn Nut Crumble and Veggies

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 19, 2019.
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Ingredients

Veggies

  • 1/2 beetroot, diced 2cm or cut into thin wedges
  • 1 carrot, cut into wedges
  • 1 parsnip, cut into wedges
  • 1/2 pack baby spinach

Dressing

  • 1 bunch chives, chopped
  • 1 pack sundried tomato dressing
  • 1/4 cup yoghurt

Chicken

  • 1 pack lean chicken breasts
  • 1 pack rosemary spice mix
  • 1/2 tsp honey
  • 1/2 tsp mustard
  • 1 pack autumn nut crumble

To Serve

  • 25g feta cheese

Steps

  1. Preheat oven to 230°C.
  2. Prep & cook veggies. Toss beetroot, carrot, parsnip and 1 tsp oil on a lined oven tray. Season and roast (on lower oven rack) for 22-25 minutes, until golden and cooked through.
  3. Prep & make dressing. Mix chives, sundried tomato dressing and yoghurt together in a bowl. Season.
  4. . Prep & cook chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Toss chicken, rosemary spice, honey and mustard on a lined oven tray. Season and sprinkle with nut crumble. Roast chicken (on rack above veggies) for 10-12 minutes (depending on thickness), or until cooked through. Rest, uncovered.
  5. Finish veggies. Remove veggies from oven, toss through spinach and half the dressing. Season.
  6. Slice chicken. Thickly slice chicken, reserving any resting juices.
  7. Serve veggies topped with chicken. Drizzle over resting juices and spoon over remaining dressing. Crumble over feta.

Nutritional Information

Energy 1826 kj
436 kcal
Protein 39.9g
Carbohydrate 19.2g
Fat 21.0g