This seasonal inspired dish combines the finest locally sourced free range chicken, dutch carrots and fennel all brought together with a feta cheese and a lemon dressing. So good!
35 Minutes. A deliciously healthy winter dinner.
2 x 180g Free range chicken breast
1 bunch Dutch carrots
1 large Fennel
75g Danish feta
Handful of Rocket
Preheat oven & roast veg
Preheat the oven to 200°C on fan bake. Trim stem of carrots. Cut the thicker carrots half lengthways on an angle. Trim fennel, slice in half lengthways and cut into 1cm strips. Place on roasting tray, drizzle with olive oil and season with salt and pepper. Mix well to coat. Spread evenly and roast for 25 – 30 minutes until golden. Remove from oven.
Combine chicken with a drizzle of olive oil, salt and pepper. Bring a fry pan to medium to high heat with a drizzle of olive oil. Place chicken skin side down in the pan. Chicken for 8 - 10 minutes, turning every 2 minutes. Remove from pan.
Make salad & serve
Crumble the feta. Toss the rocket, feta and roast veg together with juice of the lemon. Serve salad onto plates with chicken.
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