Middle Eastern Yoghurt Chicken
with Roast Veggie Toss & Feta
Combine our popular Souk Market spice blend with yoghurt for a tasty marinade that keeps chicken tender as it bakes. Paired with a roast veggie toss and creamy feta, this colourful meal is a flavour sensation.
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Ingredients
2
Kumara
1
carrot
1
courgette
1
onion
2 clove
garlic
½
lemon
1 sachet
Souk Market Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
chicken breast
1 bunch
coriander
1 bag
baby spinach leaves
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
¼ tsp
salt (for the veggies)
½ tsp
salt (for the chicken)
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) and courgette into 1cm half-moons. Slice the red onion into 1cm wedges. Place the veggies and salt (for the veggies) on an oven tray lined with baking paper. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, separate across two trays.
While the veggies are roasting, finely grate the garlic. Slice the lemon into wedges. In a medium bowl, combine the garlic, souk market spice blend, salt (for the chicken), 1/2 the yoghurt, a squeeze of lemon juice and a drizzle of olive oil. Add the chicken breast and toss to coat. Set aside.
In a medium bowl, combine the remaining yoghurt with a squeeze of lemon juice and season with salt and pepper. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until golden, 2-3 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes (depending on size). Set aside to rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, roughly chop the coriander (reserve a few leaves for garnish!). Transfer the roasted veggies to a large bowl. Add the coriander, baby spinach leaves and crumble in 1/2 the feta. Gently toss to coat.
Slice the chicken. Divide the roast veggie toss between bowls and crumble over the remaining feta. Top with the Middle Eastern yoghurt chicken and lemon yoghurt. Garnish with the reserved coriander leaves and serve with any remaining lemon wedges.