Leek & Fetta Chicken with Rosemary Roasted Sweet Potato & Veggies
Lean Protein | Healthier Carbs | Packed with Veggies
Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories. Now this is flavour with a capital F! Leek and fetta bake beautifully to create a crusty topping for tender chicken, while sweet potato chunks are roasted with rosemary and olive oil. It's a meal that tastes as good as it looks.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
sweet potato
1 bunch
rosemary
1 unit
leek
1 bag
green beans
1 unit
carrot
1 block
fetta cheese
(Contains Milk;)
1 pinch
chilli flakes
1 packet
chicken breast
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Pick the rosemary leaves and finely chop. Place the sweet potato 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 sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, thinly slice the leek. Trim the green beans and slice in half. Thinly slice the carrot (unpeeled) into half-moons.
In a medium frying pan, heat 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 fetta, 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 and fetta mixture. Bake until the chicken is cooked through, 6-10 minutes.
When the chicken has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until tender, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1 minute.
Divide the leek and fetta chicken, rosemary sweet potato and the veggies between plates.