Chicken & Capers with Roast Kumara and Feta Whip

Chicken & Capers with Roast Kumara and Feta Whip

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 14, 2018.



  • 800g kumara
  • 2 carrots
  • 1 Tbsp chicken spice mix
  • 1 broccoli
  • ½ bag baby spinach


  • 600g chicken breasts
  • 1 Tbsp rosemary leaves
  • Remaining chicken spice mix
  • 50g capers

Feta Whip

  • 100g feta cheese
  • 3 Tbsp milk or hot water


  1. Cook kumara Preheat oven to 220oC. Dice kumara 2cm and carrots 1cm. Toss on a lined oven tray with a drizzle of oil and first measure of spice mix. Season and roast for 20 minutes to start with.
  2. Prepare chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with rosemary, second measure of chicken spice mix and a drizzle of oil. Season.
  3. Make feta whip and prepare broccoli Crumble feta into a small bowl. Add milk/hot water and whip with a fork until smooth. Cut broccoli into small florets. When kumara has been cooking for 20 minutes, add broccoli to a second lined oven tray and roast a further 10 minutes or until all veggies are tender. Toss all veggies on one tray along with spinach and season to taste.
  4. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken and capers for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Slice chicken.
  5. To serve Serve roast veggies on plates and top with chicken, capers and a dollop of feta whip.

Nutritional Information

Energy 2201 kj
526 kcal
Protein 37.3g
Carbohydrate 40.3g
Fat 23.1g