Roast Chicken With Winter Nut Crumble and Roasted Veggies

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, August 19, 2018.

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Instead of baking the chicken, you can cook the chicken in a pan. Cook on medium-high heat, for 3-4 minutes each side (depending on thickness), or until cooked through. And add nuts to the veggies for the final 5 minutes instead.

Ingredients

VEGGIES

2 golden baby beetroots, cut into halves or quarters
½ carrot, cut into 1cm thick sticks *
½ parsnip, cut into 1cm thick sticks
¼ tsp oil or spray oil
½ bag baby spinach *

DRESSING

1 Tbsp chopped chives *
25g sundried tomato dressing
3 Tbsp yoghurt *

CHICKEN

140g lean chicken breast steak, patted dry
¼ tsp oil or spray oil
½ tsp rosemary spice mix
¼ tsp honey (optional)
¼ tsp wholegrain or Dijon mustard
1 Tbsp winter nut crumble

TO SERVE

1 Tbsp feta cheese

Steps

Preheat oven to 230ºC
Prep & cook veggies. Toss beetroot, carrot, parsnip and oil on a lined oven tray. Season and roast for 22-25 minutes, until golden and cooked through.
Prep & make dressing. In a small bowl, mix together chives, sundried tomato dressing and yoghurt. Season
Prep chicken. In a medium bowl, toss together chicken, oil, rosemary spice mix, honey and mustard. Season and sprinkle nut crumble over chicken.
Cook chicken. When veggies have been cooking for 13 minutes, remove tray from oven and push veggies to one side. Place chicken on other side and return tray to lower-middle oven rack for 10-12 minutes, or until chicken is cooked through. Watch closely that nuts don’t burn.
Finish veggies. Remove tray from oven and set chicken aside, to rest. Toss spinach and half the dressing through veggies. Season.
Slice chicken thickly, reserving resting juices (if desired).
To serve, place veggies onto a plate. Top with chicken, drizzle over resting juices, dollop with remaining dressing and crumble over feta.

Nutritional Information

Energy	1874 kj 448 kcal
Protein	41.4g
Carbohydrate	19.3g
Fat	21.2g