Roast chicken and vegetable salad

What you will need

• 500g chicken thigh fillets with skin and bones removed
• 1 medium onion
• 2 cups pumpkin, peeled and seeded
• 1 medium capsicum
• 1 medium kumara, washed
• 2 Tbsp olive oil
• 3 Tbsp lemon juice
• 1 cup salad leaves


  1. Heat oven to 225C
  2. Cut chicken, onion, pumpkin, capsicum and kumara into bite sized pieces
  3. Spread out on a roasting dish and toss with oil
  4. Roast for approximately 30 minutes or until cooked though and browned.  You will need to turn the pieces over once or twice during the cooking
  5. Remove from oven and mix through the lemon juice and salad leaves before serving


Value Per serve Per 100 grams
Total Energy 1512kJ 348kJ
Total Fat 12.2g 2.8g
Sat Fat 2.8g 0.6g
Carbohydrate 38.8g 8.9g
Sugar 18.3g 4.2g
Fibre 4.3g 1g
Sodium 135mg 31mg
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