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Leek & Feta Chicken Breast

Leek & Feta Chicken Breast

with Rosemary Roasted Kumara & Green Beans

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Rated 3.4 / 4out of 26 ratings
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A few simple touches in this meal really make it something special. Finishing the chicken with the sauteed leek and creamy feta allows it to soak up lots of lovely flavours, while the rosemary gives the kumara a rich, aromatic quality. From ordinary to extraordinary in just a few simple steps!

Tags:Low Calorie
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 bag

green beans

1 bunch


1 packet

chicken breast

1 unit


1 block

feta cheese


1 pinch

chilli flakes

½ unit


Not included in your delivery

olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2300 kJ
Fat23.9 g
of which saturates12 g
Carbohydrate32.7 g
of which sugars13.4 g
Protein47.9 g
Sodium432 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roast the Sweet Potato
Roast the Sweet Potato

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Pick the rosemary leaves and finely chop. Place the kumara and rosemary on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.

Get Prepped
Get Prepped

While the kumara is roasting, thinly slice the leek. Trim the green beans and slice in half. Slice the lemon (see ingredients list) into wedges.

Pan Fry the Leek
Pan Fry the Leek

In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the leek and cook until softened, 4-5 minutes. Remove from the heat, crumble in the feta and add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper.

Bake the Chicken
Bake the Chicken

Place your hand flat on top of the chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper. Transfer the chicken to the second oven tray lined with baking paper and top with the leek and feta mixture. Bake until the chicken is cooked through, 6-10 minutes (depending on thickness).

Cook the Green Beans
Cook the Green Beans

When the chicken has about 5 minutes of cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing, until tender, 4-5 minutes.

Serve Up
Serve Up

Divide the leek and feta chicken, the rosemary kumara and the green beans between plates. Serve with the lemon wedges.