Syn Free Chicken, Feta and Roasted Beetroot Bake | Slimming World
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  • 500 g/17.5oz of chicken thigh (all visible fat removed), sliced into bitesize chunks
  • 1500 g/17.5oz fresh beetroots
  • 11 red onion, roughly chopped
  • 12 cloves of garlic, crushed
  • 11 tsp of thyme
  • 1 mixed Italian herbs
  • 1 salt and black pepper
  • 1 spray oil
  • 180 g/2.8oz of Feta Cheese (2xHEa’s)Preheat oven to 200c or 400f (gas mark 6)
  • 1 Scrub beets until clean and then slice into quarters.
  • 1 Place in an oven proof dish, scatter with the onion and garlic and some fresh thyme and season well with salt and black pepper.
  • 1 Spray over the top with spray oil. Place in the oven and roast until a beetroot and onion is caramelised. (approx 35 mins)
  • 1 When beetroot is almost done. Season chicken with salt and black pepper and sprinkle with some mixed Italian herbs, spray a frying pan over a medium high heat with some spray oil, add the chicken thighs and fry until lightly golden on each side.
  • 1 Scatter the chicken thigh meat into the dish with the beetroot and crumble your feta cheese over the top.
  • 1 Place back in the oven for approx 15 mins until chicken is cooked through.
  • 1 Serve with your choice of sides. I served mine with quinoa.
  • 1 Enjoy!!



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