Roast chicken and vegetable salad

This super easy recipe could become a regular on your menu as it's so easy, quick and tasty.  

SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

  1. Heat oven to 225°C
  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
  • 500 g
    chicken thigh fillets, skin and bones removed
  • onion
  • 2 cups
    pumpkin, peeled and seeded
  • capsicum
  • kumara, washed
  • 2 tbsp
  • 2 tbsp
    lemon juice
  • salad leaves
Per serve
  • Energy
    1512kJ
  • Total Fat
    12.2g
  • Saturated Fat
    2.8g
  • Total Carbohydrate
    38.8g
  • Sugars
    18.3g
  • Total Fat
    4.3g
  • Sodium
    135mg

Method

  1. Heat oven to 225°C
  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