Leek & Feta Chicken Breast

Leek & Feta Chicken Breast

with Rosemary Roasted Kumara & Green Beans

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A few simple touches make this meal really 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

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 bag

green beans

1 bunch


1 packet

chicken breast

1 unit


1 block

feta cheese


½ unit


1 pinch

chilli flakes

Not included in your delivery

olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2290 kJ
Fat24.4 g
of which saturates12.4 g
Carbohydrate31.9 g
of which sugars13.1 g
Protein46.7 g
Sodium431 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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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.


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.


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, add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper.


Place your hand flat on top of each 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 a second oven tray lined with baking paper and top with the leek mixture. Bake until the chicken is cooked through, 6-10 minutes.


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.


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