CHICKEN WITH CAULIFLOWER, FETA AND OLIVES

Yields4 Servings
 350 g cauliflower florets
 150 g kale leaves
 200 g feta, sliced
 2 cloves thinly sliced
 45 g black olives
 Sea salt and cracked black pepper
 2 tbsp extra virgin olive oil
 6 large chicken thigh fillets, skin on
 1 tbsp lemon zest
 250 g cherry tomatoes
1

- Preheat the oven to 240C/Gas9. Place the cauliflower, kale, feta, garlic, olives, salt, pepper and oil in a large roasting tray and toss to combine

2

- Rub the chicken with half the lemon zest and place on top of the vegetables; sprinkle with the remaining lemon zest and cook for 15 minutes or until the chicken is golden

3

- Add the tomatoes and cook for a further 5 minutes or until just blistered; serve immediately

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