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Leek & Feta Chicken Breast
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Leek & Feta Chicken Breast

Leek & Feta Chicken Breast

with Rosemary Roasted Kumara & Green Beans

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
Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit

kumara

1 bag

green beans

1 bunch

rosemary

1 packet

chicken breast

1 unit

leek

1 block

feta cheese

(Contains Milk; May be present Tree Nuts. )

1 pinch

chilli flakes

½ unit

lemon

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2300 kcal
Fat23.9 g
of which saturates12 g
Carbohydrate32.7 g
of which sugars13.4 g
Dietary Fibre0 g
Protein47.9 g
Cholesterol0 mg
Sodium432 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Chopping board
Knife
Baking Tray
Baking Paper
Medium Non-Stick Pan

Instructions

Roast the Sweet Potato
1

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
2

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
3

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
4

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
5

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
6

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

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