Roast Chicken With Winter Nut Crumble and Roasted Veggies

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 19, 2018.

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Instead of baking the chicken, you can cook it in a pan, on medium-high heat, for 3-4 minutes each side (depending on thickness), or until cooked through. Then add the nut crumble to the veggies, in their final 5 minutes of cooking. Keep a close eye on the nut crumble when cooking, to prevent it from burning.

Ingredients

VEGGIES

1 golden beetroot, diced 1-2cm
2 carrots, cut into 1cm thick sticks
2 parsnips, cut into 1cm thick sticks
1 tsp oil or spray oil
¹⁄³ bag baby spinach *

DRESSING

3 Tbsp chopped chives *
100g sundried tomato dressing
150g yoghurt

CHICKEN

550g lean chicken breast steaks, patted dry
1 tsp oil or spray oil
2 tsp rosemary spice mix
1 tsp honey
1 tsp wholegrain or Dijon mustard
30g winter nut crumble

TO SERVE

50g feta cheese

Steps

Preheat oven to 230ºC.
Prep & cook veggies. Toss beetroot, carrots, parsnips and oil on a lined oven tray. Season and roast (on middle oven rack) for 22-25 minutes, until golden and cooked through.
Prep & make dressing. Mix chives, sundried tomato dressing and yoghurt in a small bowl. Season
Prep chicken. Toss chicken, oil, rosemary spice mix, honey and mustard on a second lined oven tray. Season and sprinkle with nut crumble.
Cook chicken. Roast chicken (on rack above veggies) for 10-12 minutes (depending on thickness), or until cooked through. Rest, uncovered.
Finish veggies. Remove veggies from oven, then toss through spinach and ½ cup of dressing. Season.
Slice chicken. Slice thickly, reserving any resting juices (if desired).
To serve, divide veggies between plates and top with chicken. Drizzle over resting juices and dollop with remaining dressing. Crumble over feta.

Nutritional Information

Energy	1816 kj 434 kcal
Protein	39.7g
Carbohydrate	19.1g
Fat	20.7g