Chicken And Roast Vege Salad

2 Person - Chicken And Roast Vege Salad

Ingredients

 

o   250g

Chicken breast

o   100g

Beetroot

o   100g

Kumara

o   100g

Potatoes

o   100g

Carrot

o   1

Roast Veg Seasoning

o   1/2

Onion

o   1

Cloves Garlic

o   1/2

 

Lemon

 

Pantry Staples

 

o   1 teaspoon

Dijon Mustard

o   1/2 teaspoon

Sugar or honey

o   1 Tablespoons

Oil

o    

Salt and Pepper

 

Method

1.   Preheat oven to 200c.

2.   Peel and dice the carrot, kumara, beetroot and potatoes. Slice the onions and garlic. Add all to a large roasting pan and drizzle with half of the oil and the roast veg seasoning. Toss to coat.

3.   Place in oven and roast for 30 minutes, turning every 10 minutes to cook evenly.

4.   Slice each chicken breast in half, lengthways, to turn into two chicken fillets. Season with salt and pepper

5.   Heat a drizzle of oil in a frying pan over a high heat. Add chicken to pan and cook for 5 minutes on both sides, or until browned and cooked through. Remove from pan and set aside.

6.   In a small bowl, combine the juice of 1 lemon, dijon mustard, remaining oil, and sugar and mix together.

7.   Serve the chicken over the roast veggies and drizzle in the honey mustard dressing to serve.

 

4 Person - Chicken And Roast Vege Salad

Ingredients

o   500g

Chicken breast

o   200g

Beetroot

o   200g

Kumara

o   200g

Potatoes

o   200g

Carrot

o   1

Roast Veg Seasoning

o   1

Onion

o   2

Cloves Garlic

o   1/2

 

Lemon

 

Pantry Staples

 

o   2 teaspoons

Dijon Mustard

o   1 teaspoon

Sugar or honey

o   2 Tablespoons

Oil

o    

Salt and Pepper

 

Method

1.   Preheat oven to 200c.

2.   Peel and dice the carrot, kumara, beetroot and potatoes. Slice the onions and garlic. Add all to a large roasting pan and drizzle with half of the oil and the roast veg seasoning. Toss to coat.

3.   Place in oven and roast for 30 minutes, turning every 10 minutes to cook evenly.

4.   Slice each chicken breast in half, lengthways, to turn into two chicken fillets. Season with salt and pepper

5.   Heat a drizzle of oil in a frying pan over a high heat. Add chicken to pan and cook for 5 minutes on both sides, or until browned and cooked through. Remove from pan and set aside.

6.   In a small bowl, combine the juice of 1 lemon, dijon mustard, remaining oil, and sugar and mix together.

7.   Serve the chicken over the roast veggies and drizzle in the honey mustard dressing to serve.

 

6 Person - Chicken And Roast Vege Salad

Ingredients

 

o   750g

Chicken breast

o   300g

Beetroot

o   300g

Kumara

o   300g

Potatoes

o   300g

Carrot

o   1

Roast Veg Seasoning

o   2

Onion

o   3

Cloves Garlic

o   1

 

Lemon

 

Pantry Staples

 

o   3 teaspoons

Dijon Mustard

o   3 teaspoons

Sugar or honey

o   3 Tablespoons

Oil

o    

Salt and Pepper

 

Method

1.   Preheat oven to 200c.

2.   Peel and dice the carrot, kumara, beetroot and potatoes. Slice the onions and garlic. Add all to a large roasting pan and drizzle with half of the oil and the roast veg seasoning. Toss to coat.

3.   Place in oven and roast for 30 minutes, turning every 10 minutes to cook evenly.

4.   Slice each chicken breast in half, lengthways, to turn into two chicken fillets. Season with salt and pepper

5.   Heat a drizzle of oil in a frying pan over a high heat. Add chicken to pan and cook for 5 minutes on both sides, or until browned and cooked through. Remove from pan and set aside.

6.   In a small bowl, combine the juice of 1 lemon, dijon mustard, remaining oil, and sugar and mix together.

7.   Serve the chicken over the roast veggies and drizzle in the honey mustard dressing to serve.