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Moroccan Chicken & Roast Veggie Toss with Fetta & Garlic Sauce

A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood... especially when topped with juicy, ras el hanout coated chicken. Tie the components together with crumbled fetta for a little saltiness and tang, plus our garlic sauce for creaminess. This recipe is under 650kcal per serving.

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Kid Friendly Dietitian approved Under 650kcal Over 30g Protein
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 2 sweet potatoes
  • 1 beetroot
  • 1 packet chicken tenderloins
  • 1 sachet ras el hanout
  • 1 tsp honey
  • 1 bag baby spinach leaves
  • 1 packet fetta cubes
  • 1 packet garlic sauce
  • 1 carrot
  • 1 vinegar (balsamic or white wine)
  • 1 olive oil
  • 4 sweet potatoes
  • 2 beetroots
  • 1 packet chicken tenderloins
  • 1 sachet ras el hanout
  • 2 tsp honey
  • 1 bag baby spinach leaves
  • 1 packet fetta cubes
  • 2 packets garlic sauce
  • 2 carrots
  • 1 vinegar (balsamic or white wine)

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut sweet potato and carrot into bite-sized
    chunks.
    • Cut beetroot into 1cm chunks.
  2. • Place prepped veggies on a lined oven tray.
    Drizzle with olive oil, season with salt and
    pepper and toss to coat.
    • Roast until tender, 25-30 minutes.
    TIP: Beetroot stays firm when cooked. It's done
    when you can pierce it with a fork.
  3. • In a medium bowl, combine chicken
    tenderloins, ras el hanout and a drizzle of olive
    oil. Turn chicken to coat.
    Little cooks: Help coat the chicken in the seasoning!
  4. • In a large frying pan, heat a drizzle of olive oil
    over medium-high heat. Cook chicken until
    browned and cooked through (when no longer
    pink inside), 3-4 minutes each side.
    • Remove from heat, add the honey to the pan
    and toss to coat.
    • Transfer to a plate and set aside.
  5. • To tray with roasted veggies, add baby spinach
    leaves and a drizzle of the vinegar.
    • Season to taste. Toss to coat.
  6. • Divide roast veggie toss between bowls.
    • Crumble fetta cubes over the veggies, then top
    with ras el hanout chicken.
    • Serve with garlic sauce. Enjoy!
    Little cooks: Add the finishing touch by drizzling
    over the garlic sauce and crumbling over the fetta!