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
Method
- Heat oven to 225C
- Cut chicken, onion, pumpkin, capsicum and kumara into bite sized pieces
- Spread out on a roasting dish and toss with oil
- 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
- Remove from oven and mix through the lemon juice and salad leaves before serving
Nutrition
| 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 |