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 19, 2018.

Instead of baking the chicken, you can cook it in a pan. Cook on medium-high heat, for 2-4 minutes each side (depending on thickness), or until cooked through. Simply add the nut crumble to the veggies for the final 5 minutes. Keep a close eye on the nut crumble when cooking, to prevent it from burning.


Ingredients

VEGGIES

  • ½ golden beetroot, diced 1-2cm
  • 1 carrot, cut into 1cm thick sticks
  • 1 parsnip, cut into 1cm thick sticks
  • ½ tsp oil or spray oil
  • ⁄³ bag baby spinach *

DRESSING

  • 3 Tbsp chopped chives *
  • 50g sundried tomato dressing
  • ¼ cup yoghurt *

CHICKEN

  • 275g lean chicken breast steaks, patted dry
  • ½ tsp oil or spray oil
  • 1 tsp rosemary spice mix
  • ½ tsp honey
  • ½ tsp wholegrain or Dijon mustard
  • 20g winter nut crumble

TO SERVE

  • 30g feta cheese

Steps

  1. Preheat oven to 230ºC.
  2. Begin veggies. Toss beetroot, carrot and parsnip with oil on a lined oven tray. Season and roast (on middle oven rack) for 22-25 minutes, until golden and cooked through.
  3. Prep & make dressing. Mix chives, sundried tomato dressing and yoghurt in a small bowl and season.
  4. Prep & cook chicken. Toss chicken, oil, rosemary spice mix, honey and mustard on a second lined oven tray. Season, sprinkle nut crumble over chicken and roast (on rack above veggies) for 10-12 minutes (depending on thickness), or until cooked though.
  5. Finish veggies. Remove roast veggies from oven, toss through spinach and half the dressing. Season.
  6. Slice chicken. Slice thickly, reserving any resting juices (if desired).
  7. To serve, place veggies onto plates. Top with chicken, drizzle over resting juices and dollop with remaining dressing. Crumble over feta

Nutritional Information

Energy 1835 kj
439 kcal
Protein 39.8g
Carbohydrate 19.1g
Fat 21.1g