Chicken & Root Veggie Salad

Read in 35-45mins

Ingredients (4 serves)

I med-large butternut pumpkin

2 carrots

2 red onions

2 chicken breasts

2 tblsp Mayonaise

80gm wholegrain mustard

I large bag Baby Spinach

Balsamic vinegar

Olive oil

Roast veggies. Pre-heated oven of 220degC/200 fan forced. Cut butternut pumpkin and carrots into even chucks. Cut red onion into thick wedges. Divide chopped veggies between lined oven trays. Drizzle with olive oil, and season with salt and pepper. Toss to coat and roast until tender 25-30mins.

Flavour Chicken. Slice chicken breasts horizontally to make 2 thin steaks. In a medium bowl, combine chicken, salt and pepper and any other seasoning you may like with a drizzle of olive oil. Add chicken and toss to coast. 

Cook Chicken. When the veggies has 10minutes left, heat a drizzle of olive oil in a large fry pan over med-high heat. Cook chicken until cooked through about 3-5mins each side. In a small bowl, combine mayo, mustard and a dash of water. Set aside. 

Serve. In a medium bowl, combine a drizzle of balsamic vinegar  and olive oil. Add roast veggies and spinach, season with salt and pepper, toss to combine. Thickly slice chicken. Divide roast veggies salad between plates and place chicken on top. Serve with mustard mayo. 

Reference : EveryPlate