• Herbed Chicken With Vegetable Medley And Feta
1 1

Herbed Chicken With Vegetable Medley And Feta

Herbed Chicken With Vegetable Medley And Feta

  1. 1 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Capsicums
  4. 5 g Parsley
  5. 1 tsp Italian Herbs
  6. 1 Clove Garlic
  7. 150 g Free Range Chicken Breast Fillets
  8. 25 g Feta Cheese
  9. 2 Extra Virgin Olive Oil - PANTRY ITEM
  10. 50 g Cherry Tomatoes
  1. 1 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Capsicums
  4. 10 g Parsley
  5. 2 tsp Italian Herbs
  6. 1 Clove Garlic
  7. 300 g Free Range Chicken Breast Fillets
  8. 50 g Feta Cheese
  9. 3 Extra Virgin Olive Oil - PANTRY ITEM
  10. 100 g Cherry Tomatoes
  1. 2 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Capsicums
  4. 15 g Parsley
  5. 3 tsp Italian Herbs
  6. 2 Clove Garlic
  7. 450 g Free Range Chicken Breast Fillets
  8. 75 g Feta Cheese
  9. 5 Extra Virgin Olive Oil - PANTRY ITEM
  10. 150 g Cherry Tomatoes
  1. 2 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Capsicums
  4. 20 g Parsley
  5. 4 tsp Italian Herbs
  6. 2 Clove Garlic
  7. 600 g Free Range Chicken Breast Fillets
  8. 100 g Feta Cheese
  9. 6 Extra Virgin Olive Oil - PANTRY ITEM
  10. 200 g Cherry Tomatoes
  1. 3 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 3 Each Red Capsicums
  4. 30 g Parsley
  5. 6 tsp Italian Herbs
  6. 3 Clove Garlic
  7. 900 g Free Range Chicken Breast Fillets
  8. 150 g Feta Cheese
  9. 9 Extra Virgin Olive Oil - PANTRY ITEM
  10. 300 g Cherry Tomatoes

Prep:

  1. Peel and crush garlic.
  2. Wash and chop zucchini.
  3. Wash capsicum and cut into 3cm pieces.
  4. Wash and halve cherry tomatoes.
  5. Wash and chop parsley.

Method:

  1. Reduce heat to low and cover pan. Cook for about 8 minutes, turning halfway through, or until chicken is cooked through. Remove. Cover to keep warm.
  2. Heat oil in a saucepan or frying pan with a lid over a medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until lightly browned.
  3. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  4. Heat olive oil in same pan over a medium heat. Add capsicums, zucchini, tomatoes and garlic. Cook, stirring occasionally, until soft.
  5. Wash and chop parsley.
  6. Cut lemon into wedges.
  7. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  8. Rub chicken with italian spices and season well with salt and pepper.
  9. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  10. Preheat the oven to 200°c (180°c fan-forced).
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  13. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  14. Serve chicken over capsicum mix. Sprinkle with feta and parsley.
View full details