Chicken with spicy roasted vegetable salad
Chicken with spicy roasted vegetable salad
Ingredients
- 1 large kumara, peeled, cut into bite-size chunks
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 2 zucchini, thickly sliced
- ¼ cup (60ml) olive oil
- 2 teaspoons fennel seeds
- ¼-½ teaspoon chilli flakes
- 2 large chicken breasts
- 1 punnet cherry tomatoes
- 100g bag baby four seasons salad
- 1-2 tablespoons balsamic vinegar
- 3.35 per serve
Method
- 10 Preheat oven to 200°C or 180°C fan. Place vegetables, 2 tablespoons of olive oil, fennel seeds and chilli flakes in a roasting pan. Season and toss to coat. Bake for 15 minutes.
- 20 Meanwhile, heat remaining oil in a frying pan on medium. Cook chicken breasts for 2 minutes each side, until browned. Place chicken and tomatoes in roasting pan with vegetables and cook for 10 minutes, until cooked. Slice chicken.
- 30 Serve with salad drizzled with balsamic vinegar.
