Roast Chicken with Winter Nut Crumble and Roasted Veggies

Roast Chicken with Winter Nut Crumble and Roasted Veggies

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 11, 2019.
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Ingredients

VEGGIES

  • 2 carrots, diced 1cm
  • 1 1/2 parsnips, diced 1cm
  • 1/4 pack baby spinach

DRESSING

  • 1/2 bunch parsley, chopped
  • 1 pack sundried tomato dressing
  • 1/4 cup yoghurt

CHICKEN

  • 1 pack lean chicken breast steaks, patted dry
  • 1 pack rosemary spices
  • 1/2 tsp honey
  • 1/2 tsp mustard
  • 1 pack winter nut crumble

TO SERVE

  • 25g feta cheese, crumbled

Steps

  1. Preheat oven to 230°C.
  2. Cook veggies. Toss carrots and parsnips with 1/2 tsp oil on a lined oven tray. Season and roast (on upper oven rack) for 22-25 minutes, until golden and cooked through.
  3. Prep & make dressing. In a small bowl, mix parsley, sundried tomato dressing and yoghurt. Season to taste.
  4. Prep & cook chicken. Toss chicken, 1/2 tsp oil, rosemary spices, honey and mustard on a second lined tray. Season and sprinkle with winter nut crumble. Roast chicken (on upper oven rack) for 10-12 minutes (depending on thickness), or until cooked through. Rest, uncovered, then slice thickly, reserving resting juices.
  5. Finish veggies. Remove veggies from oven and toss through spinach and 1/4 cup of dressing on tray. Season.
  6. Serve veggies topped with chicken. Drizzle over resting juices and remaining dressing. Sprinkle over feta.

Nutritional Information

Energy 1876 kj
448 kcal
Protein 39.4g
Carbohydrate 22.6g
Fat 20.7g