Chicken, Feta and Roasted Beetroot Bake
Slimming Eats Recipe
Extra Easy – 1 HEa per serving
Green – 1 HEa per serving (omit the chicken)
- 300g of chicken thigh (all visible fat removed), sliced into bitesize chunks
- 8 small fresh beetroots
- 1 red onion, roughly chopped
- 5 cloves of garlic
- fresh thyme
- mixed Italian herbs
- salt and black pepper
- Pam or Frylight spray
- 3 HEa servings of Feta Cheese
Preheat oven to 180c or 350f (gas mark 4)
Remove leaves from beetroot and set aside. Scrub beets until clean and then slice into quarters.
Place in an oven proof dish, scatter with the onion and garlic and some fresh thyme and season well with salt and black pepper.
Spray over the top with Pam or Frylight spray. Place in the oven and roast until a beetroot is softened and onion and garlic and caramelised.
When beetroot is almost done. Season chicken this with salt and black pepper and sprinkle with some mixed Italian herbs, spray a frying pan over a medium high heat with some Pam or Frylight spray, add the chicken and fry until lightly golden.
Scatter the chicken thigh meat into the dish with the beetroot, onion and garlic and crumble your feta cheese over the top.
Place back in the oven for approx 15-20mins until chicken is cooked through.
Serve with your choice of sides. I served mine with whole wheat spaghetti and the leaves from the beetroot sauteed in a pan with a little stock.
This dish would work well on a Green day too without the chicken.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: