Baked Chicken with Feta & Leek
Savour the Harmony of Feta and Leek in our Baked Chicken Delight!
THE RECIPE
Serves: 4
- Total preparation time: 10 minutes
- Total cooking time: 60 minutes
Ingredients
- 600g potatoes, cut into 2cm pieces
- 1 Tbs extra virgin olive oil
- 125g cherry tomatoes, halved
- 10g Nuttelex
- 1 large leek, finely sliced
- 3 cloves garlic, crushed
- 40g feta, crumbled
- 500g chicken thighs
- 2 tsp Dijon mustard
- 1 kale slaw kit
Method
- Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
- Toss the potatoes with olive oil and season with salt and pepper. Add potatoes to one of the lined baking trays.
- Bake potatoes for 30-40 minutes or until crisp and golden. Add the halved cherry tomatoes to the tray for the last 15 minutes of cooking.
- Heat Nuttelex in a pan. Finely slice the leek and cook over medium heat for 5 minutes until soft. Add the garlic and cook for 1 minute. Set aside in a warm bowl and stir through feta.
- Reheat the pan and add the chicken. Cook for 1-2 minutes on each side or until just golden.
- Place the chicken on the other baking tray. Spread with mustard and top with the cooked leeks.
- Cook the chicken for about 10-12 minutes or until the leek is golden.
- Serve the chicken and potatoes with the kale slaw kit. Enjoy!
Nutrition Information
- Calories: 486kcal
- Protein: 37g
- Carbohydrates: 23g
- Fat: 24g
- Fibre: 6g
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