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Chicken and Feta Jumble

Chicken and Feta Jumble

with Butternut Squash and Rocket

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This Chicken and Feta Jumble with Squash is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkSulphites
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

1 block(s)

Feta Cheese

(ContainsMilk)

4 unit(s)

Chicken Thighs

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1 bag(s)

Rocket

Nutritional information
Nutritional information
Energy (kJ)2389 kJ
Energy (kcal)571 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate24 g
of which sugars14.0 g
Protein60 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Frying Pan
Plate
InstructionsPDF
Instructions
Prep the Squash
Prep the Squash
1

Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm wide lengths, then chop into 2cm chunks (no need to peel).

Roast the Squash
Roast the Squash
2

Pop the squash onto a large baking tray in a single layer, drizzle with oil and season with a pinch of salt and pepper. Toss together to coat in the oil, then roast on the top shelf of your oven until soft and golden, 25-30 mins.

Finish the Prep
Finish the Prep
3

Meanwhile, halve the red onion, peel and then chop each half into five wedges. Break the feta up into roughly 2cm chunks.

Add the Onions
Add the Onions
4

When the squash has been in your oven for 20 mins, remove and add the onion wedges to the tray. Mix around to combine everything together, then continue roasting until the onion has softened and the squash is golden and soft, another 10-15 mins.

Cook the Chicken
Cook the Chicken
5

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the chicken thighs (flat) and fry until golden, 6-7 mins on each side. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove the chicken to a board and leave to rest for 2 mins.

Serve
Serve
6

Once everything is cooked, remove the veggies from the oven. Thinly slice the chicken thighs. Pop the balsamic vinegar and rocket in a large bowl and mix together. Add in the squash, red onion and half the feta. Toss everything together. Serve in bowls with the chicken on top and the remaining feta sprinkled over. Enjoy!