Sweet Mustard Chicken & Roast Veggie Toss
with Feta & Toasted Almonds
- Almond
- Milk
- Traces of Tree Nuts
- May contain traces of allergens
The secret's out - our sweet mustard spice blend takes chicken to next-level deliciousness! The oven does most of the work in this recipe, so it's ideal for busy weeknights - all you need to do is chop the veggies, flavour the chicken and toss the salad!
Ingredients
1 unit
carrot
1 unit
onion
2 unit
Kumara
1 unit
capsicum
½ sachet
dried oregano
¾ sachet
Sweet Mustard Spice Blend
1 packet
chicken breast
1 packet
flaked almonds
(Contains: Almond; )
1 bag
baby spinach leaves
1 block
feta cheese
(Contains: Milk; May be present: Tree Nuts)
Not included in your delivery
olive oil
¼ tsp
salt (for the veggies)
¼ tsp
salt (for the chicken)
2 tsp
vinegar (white wine or red wine)
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and kumara (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Thinly slice the capsicum. Place the kumara on an oven tray lined with baking paper and the carrot, onion and capsicum on a second oven tray lined with baking paper. Sprinkle both trays with the dried oregano (see ingredients list), salt (for the veggies) and a pinch of pepper. Drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the sweet mustard spice blend (see ingredients list), salt (for the chicken) and a small drizzle of olive oil. Add the chicken and toss well to coat. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 3-5 minutes each side. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
When the chicken and veggies are done, pour the chicken juices from the frying pan into a large bowl and combine with the vinegar and honey. Add the baby spinach leaves and roasted veggies to the dressing and toss well to combine.
Thickly slice the chicken. Divide the roast veggie toss between plates and top with the sweet mustard chicken. Crumble over the feta, sprinkle with toasted almonds and serve.
