Baked Chicken on a Bed of Creamy Feta and Tomatoes
with Spiced Roasted Butternut and Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Chermoula Spice Mix
3 unit(s)
Garlic Clove
2 unit(s)
Medium Tomato
1 pinch
Chilli Flakes
100 grams
Feta Cheese
(Contains Milk)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Dried Basil
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Salad
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Spread the butternut squash out on a baking tray. Drizzle with oil and season with salt and pepper. Sprinkle with the chermoula spice mix and toss to coat.
Peel the garlic, leaving it whole. Cut the tomatoes into 2cm chunks.
In a large ovenproof dish, add the tomatoes, garlic and chilli flakes.
Drizzle with oil. Season with salt and pepper, then toss to coat.
Place the whole feta block in the centre of the dish with the tomatoes around it.
Top with the chicken breasts and scatter over the dried basil. Season the chicken with salt and pepper and drizzle with oil. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the butternut on the middle shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Roast the chicken on the top shelf of your oven until the chicken is cooked through and the feta is turning golden, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once roasted, remove the chicken breasts from the ovenproof dish.
Mix together the feta and tomatoes until creamy. Season with salt and pepper.
Slice the chicken breasts widthways into 1cm thick slices.
Serve the chicken slices on top of the creamy feta and tomato mixture.
Plate the roasted butternut squash and baby leaf salad alongside.
Drizzle the olive oil (see pantry) over your salad and season with salt and pepper.
