Chicken and Feta Pan with Roasted Potatoes

Name: Chicken and Feta Pan with Roasted Potatoes and Vegetables
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 0 Grams of Chopped tomatoes

and Vegetables

Scoop this delicious dinner to plates from one big pan.

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Family Friendly

40 min

Chicken and Feta Pan with Roasted Potatoes and Vegetables

Scoop this delicious dinner to plates from one big pan.

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Family Friendly

Ingredients

For the pan

Chopped tomatoes

0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast

Peel and cut potatoes to small cubes. Cut eggplant and pepper to cubes. Peel and slice carrots to coins. Coat with olive oil in a bowl, and pour on an oven tin lined with baking paper. Roast in 225°C oven for 20 minutes until lightly browned. Sprinkle with salt.

2 Prep pan ingredients

Bring chicken mince to room temperature. Peel and mince shallot and garlic.

3 Fry and stew

Heat a large pan over high heat. Add a bit of oil and fry the chicken mince until nicely browned. Set aside. Add more oil and fry shallots for 3–5 minutes. Add garlic and fry for 1–2 minutes. Add chopped tomatoes, fried chicken mince, and the roasted potatoes and vegetables. Bring to a light simmer and let stew on the pan for 5–10 minutes.