Caramelised Onion & Fetta Chicken with Rosemary Potatoes & G

• servings: 4 servings
• active time: 35 minutes
• total time: 35 minutes

Ingredients

tbs olive oil

4 unit potatoes

1 bunch rosemary

2 unit red onion

1 bag green beans

2 clove garlic

1 packet walnuts

1 packet chicken breast

1/3 cup balsamic vinegar

1 tbsp brown sugar

2 tbs water

1 pinch chilli flakes

100g fetta cheese

1 bag baby spinach leaves

Directions

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Pick the rosemary leaves and finely chop. Place the potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the potato is roasting, thinly slice the red onion. Trim the green beans and cut in half. Finely chop the garlic (or use a garlic press). Roughly chop the walnuts.

Place your hand flat on top of the chicken breasts and cut through horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper. Heat a medium frying pan over a high heat. When the pan is hot, add the chicken and cook until browned, 2 minutes each side (the chicken will continue cooking in step 4). Transfer to a second oven tray lined with baking paper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Reduce the heat to medium, add the balsamic vinegar, brown sugar and water and cook until dark and sticky, 3 minutes. Remove from the heat, add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper. Top the chicken with the onion and crumble over the fetta. Bake until the fetta is lightly browned, 3-4 minutes.

Wash the frying pan, then return to a medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing, until almost tender, 4-5 minutes. Add the garlic and walnuts and cook until fragrant, 2 minutes. Add the baby spinach leaves and toss through until just wilted, 30 seconds. Season to taste with salt and pepper.

Divide the caramelised onion and fetta chicken, rosemary potato and the walnut-garlic greens between plates.

Nutrition

• Calories: 2530 kcal
• Total Fat: 23.8 g
• Saturated Fat: 7.7 g
• Cholesterol: 0 mg
• Sodium: 405 mg
• Total Carbohydrate: 41.3 g
• Dietary Fiber: 0 g
• Total Sugars: 10.1 g
• Protein: 53.1 g