One-Pan Baked Feta and Chicken with Cherry Tomatoes
Serves 4
One-Pan Baked Feta and Chicken with Cherry Tomatoes
About The Recipe
A wholesome, flavour-packed dinner made in just one pan. Chicken, roasted vegetables, and creamy feta come together in a simple bake that turns into its own sauce — tasty, nourishing, and easy to clean up.
Nutrition Information (per serve)
Energy
1602 kJ (383 calories)
Protein
48.1 g
Fat
16.3 g
Saturated Fat
6.9 g
Carbohydrates
9.2 g
Sugars
6.3 g
Fibre
2.3 g
Instructions
Step 1
Preheat oven to 200°C. Place the feta block in the centre of a large baking dish or sheet pan. Arrange chicken, cherry tomatoes, zucchini, and mushrooms around it. Add garlic, olive oil, oregano, paprika, chilli flakes, and pepper. Toss everything to coat. Roast for 20–25 minutes, until chicken is cooked through and vegetables are tender.
Step 2
Remove the tray from the oven. Use a fork to break up the feta and roasted tomatoes, stirring them into the juices to create a creamy sauce that coats the chicken and vegetables.
Step 3
Add the baby spinach to the tray and stir through. Return to the oven for 5 minutes until spinach wilts. Spoon into bowls and garnish with basil or parsley.
Ingredients
500 g chicken breast, cut into bite-sized chunks
200 g low-fat feta cheese block
2 cups cherry tomatoes (about 300 g)
2 medium zucchinis, sliced into half-moons (about 200 g)
2 cups mushrooms, quartered (about 200 g)
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon chilli flakes
Ground black pepper, to taste
2 cups baby spinach (about 60 g)
Fresh basil or parsley, to garnish