Chicken breasts with Vegetable Crumble
A perfect healthy option for the mid week meal, light yet satisfying for all to enjoy.
4 chicken breasts
1 medium zucchini
1 red capsicum
1 red onion
3 small potatoes
50 grams butter diced
½ cup of flour
70 gm grated parmesan
70 grams feta
Pre heat oven to 200ºC.
To ensure even cooking it’s important to chop vegetables into different sizes. Potatoes 2cm squares, onion and capsicum 3cm and zucchini 4cm squares.
Toss the vegetables in a splash of olive oil and salt. Place in oven in ovenproof dish and roast for 25 minutes.
Heat a splash of olive oil in a pan and brown each side of the chicken breasts. Place in the oven and cook for 15 minutes.
In a small bowl combine flour, butter and Parmesan, rub together to make a crumble. In the last 10 minutes of cooking vegetables, remove from oven and crumble over feta and crumble mixture.
Return to oven and continue cooking until crumble is golden and vegetables are softened. Serve chicken accompanied by vegetable crumble and salad.