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Baked Chicken on a Bed of Creamy Feta and Tomatoes

Baked Chicken on a Bed of Creamy Feta and Tomatoes

with Spiced Roasted Butternut and Salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
531 kcal
Protein
: 
52.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kJ)2223 kJ
Energy (kcal)531 kcal
Fat20.3 g
of which saturates10.5 g
Carbohydrate31.5 g
of which sugars17.3 g
Dietary Fibre6.7 g
Protein52.3 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Oven dish

Instructions

1

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. 

2

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.

3

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.

4

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. 

5

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.

6

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.

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