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
Greek-style Roast Veg & Chicken
with Kalamata olives & Danish-style feta
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Greek-style Roast Veg & Chicken?
The preparation time for Greek-style Roast Veg & Chicken with Kalamata olives & Danish-style feta is between 30 and 45 minutes.
What is the total time required to make Greek-style Roast Veg & Chicken with Kalamata olives & Danish-style feta?
The total time required to make Greek-style Roast Veg & Chicken with Kalamata olives & Danish-style feta is between 45 and 60 minutes.
How many servings does Greek-style Roast Veg & Chicken provide?
4 servings
What are the main ingredients in Greek-style Roast Veg & Chicken?
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
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?
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
How many calories does Greek-style Roast Veg & Chicken have?
589 calories
How much fat content does Greek-style Roast Veg & Chicken have?
grams
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