Feta and Chicken One-Pan

with Cherry Tomatoes and Asparagus
This recipe comes together in under 20 minutes and it's all cooked in 1 pan to ensure minimal washing up.
460 Reviews
Cals 474 · Prot 57 · Carbs 18 · Fat 19
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
20 min
Feta and Chicken One-Pan with Cherry Tomatoes and Asparagus
This recipe comes together in under 20 minutes and it's all cooked in 1 pan to ensure minimal washing up.
460 Reviews
Cals 474 · Prot 57 · Carbs 18 · Fat 19
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Thick asparagus
250 Grams
Small zucchini
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cherry tomatoes
150 Grams
Garlic powder
4 Grams
Water
150 ML
Salted butter 4*
20 Grams
Feta cheese 4*
75 Grams
Chilli flakes
2 Grams
Honey
15 Grams
Black pepper
0.5 Tsp

Allergens

*4 Milk
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.

Before you start

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

Instructions

Prep

1 Prep

Rinse the asparagus and remove its woody stems. Slice the zucchini. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.
Fry

2 Fry

Heat a non-stick pan with a lid over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken breasts with a generous pinch of salt. Fry for 2 min on each side. Add the cherry tomatoes, asparagus, zucchini, garlic powder and measured water. Cover and simmer for 5 min or until the chicken is cooked through.
Add feta

3 Add feta

Add the butter to the pan. Crumble the feta over the chicken breasts and top with the chilli flakes (spicy!). Cover the pan and cook for 1 final min or until the cheese has melted.
Serve

4 Serve

Drizzle the chicken with the honey. Season the lot with black pepper. Evenly divide the chicken, asparagus, zucchini and tomatoes amongst plates and drizzle with any juices left in the pan.
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