This wholesome feta-stuffed chicken with rocket salad has everything you need in a meal: lean protein, healthy fats, greens, cheese… Need we say more?

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
200 g feta, crumbled
100 g sun-dried tomatoes, chopped
Salt and black pepper
4 skinless chicken breast fillets, cut along the sides to form pockets
1 tbsp vegetable oil
3 tbsp olive oil
2 tsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
150g mangetout, sliced
80g rocket
2 spring onions, sliced

METHOD
1. Preheat oven to 190°C and heat a griddle pan until smoking hot.
2. Combine the feta and sun-dried tomatoes. Season.
3. Stuff the chicken breasts with the feta mixture, then pin each one closed with a skewer. Brush with the vegetable oil. Season.
4. Grill the stuffed chicken breasts for 1½ minutes on each side. Then transfer to a baking tray and bake for 15 minutes, until cooked through. Remove from the oven and leave to rest for about 10 minutes.
5. To make the salad dressing, whisk together the olive oil, vinegar, mustard and honey. Season.
6. Place the mangetout, rocket and spring onions in a bowl. Drizzle with the dressing and toss to coat.
7. Slice the stuffed chicken breasts and serve with the rocket salad.

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The post Feta-stuffed chicken with rocket salad appeared first on MyKitchen.

Load your plate with a helping of colourful foods and you have a meal that is balanced and healthy. Need some inspiration? Try this baked fish with veggies.

SERVES 4–6 // COOKING TIME 55 min

INGREDIENTS
For the baked fish with veggies
2 tbsp olive oil
3 tbsp chopped parsley
1 tsp honey
6 baby marrows, cut lengthwise and quartered
1½ cups cherry tomatoes
4 wheels feta, halved
4 lemons, halved
4 basa fish fillets
For the herb sauce
½ cup chopped parsley
½ cup chopped rocket
Zest and juice of 1 lemon
1 tbsp honey
1 garlic clove, finely chopped
⅓  cup olive oil

METHOD
For the baked fish with veggies
1. Preheat oven to 200°C.
2. Whisk the olive oil, parsley and honey. Season to taste.
3. Add the baby marrows and tomatoes and toss to coat.
4. Arrange the veggies along with the feta on a baking tray and drizzle over the remaining oil. Bake for 20 minutes.
5. In the meantime, put a pan over high heat. Place the lemon halves, flesh side down, in the pan. Cook for 5 minutes, then remove and set aside.
6. Season the fish and then place on top of the veggies, along with three of the lemons. Return to the oven for about 10–12 minutes, until the fish is cooked.
For the herb sauce
1. Combine all the ingredients, mix well and season to taste. Serve with the fish and veggies, as well as the last lemon on the side.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Jump on the colourful eating bandwagon with our roast vegetable salad.

The post Eat in colour with this baked fish and veggies appeared first on MyKitchen.

This roasted apple yoghurt with oat crumble is the perfect breakfast to add to a balanced lifestyle! It’s also great for the whole family to enjoy.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the apples
4 apples, halved and cored
4 cups water
1 tsp cinnamon
1 tsp vanilla
For the oat crumble
1 cup oats
¼ cup coconut flakes
4 tbsp almond butter
6 tbsp honey

METHOD
For the apples
1. Preheat oven to 180°C.
2. Add the apples, water, cinnamon and vanilla to a baking tray.
For the oat crumble
1. Mix all ingredients together and lay on a lined baking tray.
2. Bake the apples and oat crumble at the same time. Bake the apples for 1 hour, until the liquid has reduced and apples are soft. Bake the crumble until golden, about 10 minutes.
3. To serve, put double-cream yoghurt in a bowl and top with apples and the crumble.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Roasted apples with yoghurt & oat crumble appeared first on MyKitchen.