Pan-fried Chicken with Roasted Feta Vegetables

Name: Pan-fried Chicken with Roasted Feta Vegetables and Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Small zucchini; 1 Piece of Eggplant; 1 Piece of Yellow pepper; 150 Grams of Cherry tomatoes; 1 Tbsp of Olive oil; 1 Tsp of Salt; 200 Grams of Feta cheese; 15 Grams of Honey; 15 Grams of Fresh basil; 300 Grams of Chicken breast; 1 Piece of Lemon; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 4 Grams of Garlic onion powder; 10 Grams of Fresh rosemary; 1 Piece of Cucumber; 1 Tbsp of Olive oil; 1 Tsp of Salt; 60 Grams of Baby spinach; 1 Tsp of Black pepper

and Salad

In this recipe, you'll bake honey-drizzled feta drizzled alongside Mediterranean vegetables.

68 Reviews

Cals 553 · Prot 55 · Carbs 42 · Fat 20

Low Carb

40 min

Pan-fried Chicken with Roasted Feta Vegetables and Salad

In this recipe, you'll bake honey-drizzled feta drizzled alongside Mediterranean vegetables.

68 Reviews

Cals 553 · Prot 55 · Carbs 42 · Fat 20

Low Carb

Ingredients

Feta veggie bake

Small zucchini

1 Piece

Eggplant

1 Piece

Yellow pepper

1 Piece

Cherry tomatoes

150 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Feta cheese 4*

200 Grams

Honey

15 Grams

Fresh basil

15 Grams

Chicken

Chicken breast

300 Grams

Lemon

1 Piece

Olive oil

2 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

Garlic onion powder

4 Grams

Fresh rosemary

10 Grams

Salad

Cucumber

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Baby spinach

60 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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2310 / 553
Fats (g)	20.3
of which saturated (g)	11.6
Carbohydrates (g)	42
of which sugars (g)	19.3
Fibers (g)	12.1
Proteins (g)	55.3
Salt (g)	9.8

*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 Prep veg

Preheat the oven to 200°C/180°C fan. Chop the zucchini and eggplant into small chunks. De-seed and roughly chop the yellow pepper. Halve the cherry tomatoes.

2 Bake

To a baking dish, add the zucchini, eggplant, yellow pepper and half of the cherry tomatoes. Drizzle with olive oil and season with a generous pinch of salt. Top with the whole feta cheese. Drizzle the feta with the honey and bake for 30 min.

3 Marinate

Meanwhile, juice half the lemon into a large bowl. Add the olive oil, salt, pepper and garlic onion powder. Add the chicken and turn to coat.

4 Pan-fry

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts and rosemary with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once done, remove the rosemary.

Tip! To speed up the frying of the chicken, 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.

5 Mix

Once cooked, use a fork to break up the feta cheese and toss it with the baked vegetables and a generous drizzle of olive oil.

6 Serve

Chop the cucumbers. In a bowl, combine a squeeze of lemon juice with a drizzle of olive oil, salt and pepper. Add the spinach, cucumber and remaining cherry tomatoes. Toss. Serve the chicken with the roasted feta vegetables and salad alongside. Tear the fresh basil over the top and finish with a crack of black pepper.

More recipes like this