Chicken and Feta Pan with Roasted Potatoes

and Vegetables

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Family-Friendly
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Family-Friendly
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Instructions

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1 Roast

Peel and cut potatoes to small cubes. Cut eggplant and pepper to cubes. Peel and slice carrots to coins. Coat with olive oil in a bowl, and pour on an oven tin lined with baking paper. Roast in 225°C oven for 20 minutes until lightly browned. Sprinkle with salt.

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2 Prep pan ingredients

Bring chicken mince to room temperature. Peel and mince shallot and garlic.

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3 Fry and stew

Heat a large pan over high heat. Add a bit of oil and fry the chicken mince until nicely browned. Set aside. Add more oil and fry shallots for 3–5 minutes. Add garlic and fry for 1–2 minutes. Add chopped tomatoes, fried chicken mince, and the roasted potatoes and vegetables. Bring to a light simmer and let stew on the pan for 5–10 minutes.

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4 Finish

Season with salt and black pepper to taste. Top with feta crumbles and chopped fresh parsley, and serve.

Tips for fussy eaters

Serve their portions without feta. More cheese for adults!

Pro tip

Cut the potatoes small to be sure that they will cook through in the oven. If you're cooking for 4, use a very large pan or 2 pans.

Scoop this delicious dinner to plates from one big pan.

Cooking Time: 40 min

Cals 684 · Prot 56 · Carbs 48.8 · Fat 30.5

Ingredients

Number of people

Roasted vegetables

Potatoes 300 Grams
Eggplant 300 Grams
Red bell pepper 1 Pieces
Carrot 1 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp

For the pan

Chicken mince 400 Grams
Shallots 1 Pieces
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Chopped tomatoes 200 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Feta cheese 100 Grams
Fresh parsley 20 Grams

Scoop this delicious dinner to plates from one big pan.

Cooking Time: 40 min

Cals 684 · Prot 56 · Carbs 48.8 · Fat 30.5

Instructions

photo

1 Roast

Peel and cut potatoes to small cubes. Cut eggplant and pepper to cubes. Peel and slice carrots to coins. Coat with olive oil in a bowl, and pour on an oven tin lined with baking paper. Roast in 225°C oven for 20 minutes until lightly browned. Sprinkle with salt.

photo

2 Prep pan ingredients

Bring chicken mince to room temperature. Peel and mince shallot and garlic.

photo

3 Fry and stew

Heat a large pan over high heat. Add a bit of oil and fry the chicken mince until nicely browned. Set aside. Add more oil and fry shallots for 3–5 minutes. Add garlic and fry for 1–2 minutes. Add chopped tomatoes, fried chicken mince, and the roasted potatoes and vegetables. Bring to a light simmer and let stew on the pan for 5–10 minutes.

photo

4 Finish

Season with salt and black pepper to taste. Top with feta crumbles and chopped fresh parsley, and serve.

Tips for fussy eaters

Serve their portions without feta. More cheese for adults!

Pro tip

Cut the potatoes small to be sure that they will cook through in the oven. If you're cooking for 4, use a very large pan or 2 pans.

Ingredients

Number of people

Roasted vegetables

Potatoes 300 Grams
Eggplant 300 Grams
Red bell pepper 1 Pieces
Carrot 1 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp

For the pan

Chicken mince 400 Grams
Shallots 1 Pieces
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Chopped tomatoes 200 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Feta cheese 100 Grams
Fresh parsley 20 Grams
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