Name: Chicken with spicy roasted vegetable salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 large kumara, peeled, cut into bite-sized chunks; 1 red capsicum, chopped; 1 yellow capsicum, chopped; 2 zucchini, thickly sliced; 1/4 cup (60ml) olive oil; 2 teaspoon fennel seeds; 1/4-1/2 teaspoon chilli flakes; 2 large chicken breasts; 1 punnet cherry tomatoes; 1 100g bag baby four seasons salad; 1 tablespoon balsamic vinegar

Chicken with spicy roasted vegetable salad

Serves 6

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

1 large kumara, peeled, cut into bite-sized chunks

1 red capsicum, chopped

1 yellow capsicum, chopped

2 zucchini, thickly sliced

1/4 cup (60ml) olive oil

2 teaspoon fennel seeds

1/4-1/2 teaspoon chilli flakes

2 large chicken breasts

1 punnet cherry tomatoes

1 100g bag baby four seasons salad

1 tablespoon balsamic vinegar

Method

1.Preheat oven to 200°C (180°C fan-forced). Place vegetables, 2 tablespoons olive oil, fennel seeds and chilli flakes in a roasting pan. Season and toss to coat; bake 15 minutes.

2.Meanwhile, heat remaining oil in a frying pan on medium. Cook chicken breasts 2 minutes each side, until browned. Place chicken and tomatoes in roasting pan with vegetables; cook 10 minutes, until cooked.

3.Slice chicken. Serve with salad drizzled with balsamic vinegar.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%