eCook Meal
Greek-style Roast Veg & Chicken
with Kalamata olives & Danish-style feta
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R190.30
for 4 servings · R47.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pitted Kalamata Olives needs 120 gKalamata Olives 825 g 825 g at R149.99 · 15% of packR21.82
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Chicken Rub needs 60 mlChicken Rub 75 g R32.99 · whole pack (size can't be divided)R32.99
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Butternut Whole needs 1Butternut Avg 900 g R25.79 · whole pack (size can't be divided)R25.79
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Butternut, Chicken, Chicken Rub, Feta, Garlic, Green Beans, Green Leaves, Lemon Juice, Parsley, Pitted Kalamata Olives, Red Onion
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?
GREEN BEANS & OLIVES: When the roast has 10-15 minutes remaining, scatter the green beans & olives over and roast for the remaining time. 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). 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! 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. 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 LEAVES: When the roast is done, toss with the shredded leaves.
What should be prepared from my kitchen to make Greek-style Roast Veg & Chicken?
Baby Tomato, Butternut, Chicken, Chicken Rub, Feta, Garlic, Green Beans, Green Leaves, Lemon Juice, Parsley, Pitted Kalamata Olives, Red Onion
How many calories does Greek-style Roast Veg & Chicken have?
589 calories
How much fat content does Greek-style Roast Veg & Chicken have?
grams