Recipe

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

METHOD

1. 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.

2. 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.

3. Serve with salad drizzled with balsamic vinegar.