Portuguese Chicken & Roast Vegetable Salad
Serves 2-3
Ingredients
Portuguese Chicken:
400g Chicken Tenderloins or Breast
1-2 tbsp Portuguese chicken spice blend (I use Masterfoods)
1 tbsp Olive Oil
Roast Vegetable Salad:
1 Carrot
2 Beetroots
1 Capsicum
1/3 Pumpkin OR 1 Sweet Potato
2-3 big handfuls Spinach
Pesto (I use Leggo’s)
Balsamic Glaze
Method
Mix chicken, spice blend, and olive oil in a bowl. Heat non-stick frying pan to medium-high heat and add chicken mixture. Cook until chicken is completely cooked through
Meanwhile, preheat oven to 200 degree celcius. Chop the carrot, beetroot, capsicum, and pumpkin/sweet potato into cubes. Place onto baking tray and drizzle with olive oil. Bake for approximately 30 minutes, or until the vegetables are crispy
In a separate bowl, add the spinach and cooked roast vegetables, toss.
To serve, add the roast vegetable salad, top with chicken, followed by pesto and balsamic glaze