Chicken & Capers with Roast Kumara and Feta Whip

Chicken & Capers with Roast Kumara and Feta Whip

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 14, 2018.



  • 400g kumara
  • 1 carrot
  • ½ pack chicken spice mix
  • ½ broccoli
  • ½ bag baby spinach


  • 300g chicken breasts
  • 2 tsp rosemary
  • ½ pack chicken spice mix
  • 30g capers

Feta Whip

  • 50g feta cheese
  • 1-2 Tbsp milk or hot water

Have Handy

  • oil
  • salt
  • pepper


  1. Cook kumara Preheat oven to 220°C. Dice kumara 2cm and carrot 1cm. Toss on a lined oven tray with a drizzle of oil and first measure of chicken spice mix. Season and roast for 20 minutes to start with.
  2. Prep 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 prep 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 tray and roast a further 10 minutes, until all veggies are tender. Toss spinach on tray with veggies and season.
  4. Cook chicken Heat a drizzle of oil in a medium 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. Serve roast veggies topped with chicken, capers and a dollop of feta whip.

Nutritional Information

Energy 2291 kj
548 kcal
Protein 33.7g
Carbohydrate 36.4g
Fat 29.1g