What are the main ingredients in Greek-style Roast Veg & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Greek-style Roast Veg & Chicken?

Calories: 589, Carbs: 51 grams, Fat: grams, Protein: 49.7 grams, Sugar: 15.4 grams, Salt: 1142 grams

How do I prepare Greek-style Roast Veg & Chicken?

VEGGIE ROAST: Preheat the oven to 200°C. Spread the butternut pieces, the rinsed tomatoes, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PREP STEP: Place the chicken rub into a bowl and mix with the grated garlic, a drizzle of oil and seasoning. Pat the chicken mini fillets dry with paper towel. Mix through the marinade and set aside. In a bowl, add the halved green beans and the halved olives. Coat with oil, season and set aside. GREEN BEANS & OLIVES: When the roast has 10-15 minutes remaining, scatter the green beans & olives over and roast for the remaining time. FRY THE FILLETS: Place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. GREEN LEAVES: When the roast is done, toss with the shredded leaves. DINNER IS SERVED: Plate up the Greek-style roast, top with the chicken, and crumble over the drained feta. Drizzle it all with the lemon juice and garnish with the chopped parsley. Dig in, Chef!

What should be prepared from my kitchen to make Greek-style Roast Veg & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Greek-style Roast Veg & Chicken

Name: Greek-style Roast Veg & Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Prepare to dig into a Greek feast of roasted butternut, baby tomatoes, onion wedges, green beans and olives. This colourful roast veg medley is then topped with mustard-marinated chicken fillets and feta morsels. Garnished with fresh parsley and a drizzle of lemon juice.

Greek-style Roast Veg & Chicken

with Kalamata olives & Danish-style feta

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Butternut Whole
Chicken
Chicken Rub
Danish-style Feta
Free-range Chicken Mini Fillets
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
Green Leaves
Lemon Juice
Pitted Kalamata Olives
Red Onion
Red Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Greek-style Roast Veg & Chicken

Serves 1

VEGGIE ROAST
Preheat the oven to 200°C. Spread the butternut pieces, the rinsed tomatoes, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the chicken rub into a bowl and mix with the grated garlic, a drizzle of oil and seasoning. Pat the chicken mini fillets dry with paper towel. Mix through the marinade and set aside. In a bowl, add the halved green beans and the halved olives. Coat with oil, season and set aside.
GREEN BEANS & OLIVES
When the roast has 10-15 minutes remaining, scatter the green beans & olives over and roast for the remaining time.
FRY THE FILLETS
Place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
GREEN LEAVES
When the roast is done, toss with the shredded leaves.
DINNER IS SERVED
Plate up the Greek-style roast, top with the chicken, and crumble over the drained feta. Drizzle it all with the lemon juice and garnish with the chopped parsley. Dig in, Chef!

Butternut Whole - 1
Baby Tomatoes - 80g
Red Onion - 1
Chicken Rub - 15ml
Garlic Clove - 1
Free-range Chicken Mini Fillets - 150g
Green Beans - 80g
Pitted Kalamata Olives - 30g
Green Leaves - 20g
Danish-style Feta - 30g
Lemon Juice - 10ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

VEGGIE ROAST
Preheat the oven to 200°C. Spread the butternut pieces, the rinsed tomatoes, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the chicken rub into a bowl and mix with the grated garlic, a drizzle of oil and seasoning. Pat the chicken mini fillets dry with paper towel. Mix through the marinade and set aside. In a bowl, add the halved green beans and the halved olives. Coat with oil, season and set aside.
GREEN BEANS & OLIVES
When the roast has 10-15 minutes remaining, scatter the green beans & olives over and roast for the remaining time.
FRY THE FILLETS
Place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
GREEN LEAVES
When the roast is done, toss with the shredded leaves.
DINNER IS SERVED
Plate up the Greek-style roast, top with the chicken, and crumble over the drained feta. Drizzle it all with the lemon juice and garnish with the chopped parsley. Dig in, Chef!

Butternut Whole - 1
Baby Tomatoes - 160g
Red Onion - 1
Chicken Rub - 30ml
Garlic Clove - 1
Free-range Chicken Mini Fillets - 300g
Green Beans - 160g
Pitted Kalamata Olives - 60g
Green Leaves - 40g
Danish-style Feta - 60g
Lemon Juice - 20ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

VEGGIE ROAST
Preheat the oven to 200°C. Spread the butternut pieces, the rinsed tomatoes, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Place the chicken rub into a bowl and mix with the grated garlic, a drizzle of oil and seasoning. Pat the chicken mini fillets dry with paper towel. Mix through the marinade and set aside. In a bowl, add the halved green beans and the halved olives. Coat with oil, season and set aside.
GREEN BEANS & OLIVES
When the roast has 10-15 minutes remaining, scatter the green beans & olives over and roast for the remaining time.
FRY THE FILLETS
Place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
GREEN LEAVES
When the roast is done, toss with the shredded leaves.
DINNER IS SERVED
Plate up the Greek-style roast, top with the chicken, and crumble over the drained feta. Drizzle it all with the lemon juice and garnish with the chopped parsley. Dig in, Chef!

Butternut Whole - 1
Baby Tomatoes - 240g
Red Onions - 2
Chicken Rub - 45ml
Garlic Cloves - 2
Free-range Chicken Mini Fillets - 450g
Green Beans - 240g
Pitted Kalamata Olives - 90g
Green Leaves - 60g
Danish-style Feta - 90g
Lemon Juice - 30ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

VEGGIE ROAST
Preheat the oven to 200°C. Spread the butternut pieces, the rinsed tomatoes, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Place the chicken rub into a bowl and mix with the grated garlic, a drizzle of oil and seasoning. Pat the chicken mini fillets dry with paper towel. Mix through the marinade and set aside. In a bowl, add the halved green beans and the halved olives. Coat with oil, season and set aside.
GREEN BEANS & OLIVES
When the roast has 10-15 minutes remaining, scatter the green beans & olives over and roast for the remaining time.
FRY THE FILLETS
Place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
GREEN LEAVES
When the roast is done, toss with the shredded leaves.
DINNER IS SERVED
Plate up the Greek-style roast, top with the chicken, and crumble over the drained feta. Drizzle it all with the lemon juice and garnish with the chopped parsley. Dig in, Chef!