1kg chicken breast
1 Jap pumpkin, sliced
1 red capsicum, sliced
1 medium sweet potato, sliced
2 medium Spanish onions, sliced
Handful of mushrooms, sliced
8 eggs
100g creamy feta
Olive oil
Method
- Boil lean chicken breast until cooked through.
- Roast sliced vegetables on baking tray with olive oil until cooked through.
- Spray large baking dish with spray oil. Alternate sliced chicken breast with roasted vegetables.
- Lightly beat eggs and then add crumbled feta. Pour through chicken and vegetable mix and bake at 200°C until warmed through. Serve with salad.

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