Pan-fried Chicken with Roasted Feta Vegetables

and Salad
In this recipe, you'll bake honey-drizzled feta drizzled alongside Mediterranean vegetables.
529 Reviews
Cals 559 · Prot 56 · Carbs 43 · Fat 20
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
Pan-fried Chicken with Roasted Feta Vegetables and Salad
In this recipe, you'll bake honey-drizzled feta drizzled alongside Mediterranean vegetables.
529 Reviews
Cals 559 · Prot 56 · Carbs 43 · Fat 20
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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.

Before you start

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

Instructions

Prep veg

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.
Bake

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.
Marinate

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.
Pan-fry

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.
Mix

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.
Serve

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy