Carb-Conscious Chicken and Greens Bowl

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs zucchini
• 1pcs baby broccoli
• 100g kale
• 100g marinated goat cheese
• 10g dukkah
• 20g slivered almonds
• 300g free-range chicken breast fillet
• 1pcs avocado
• 1bunch mint
• 2pcs egg
• 10ml white wine vinegar

Method

1. Step 1 — Prep vegetables
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Crush or finely chop the garlic. Cut the zucchini lengthwise into wedges. Trim the baby broccoli. Tear the kale leaves in small pieces, discarding the stems.
2. Step 2 — Season vegetables
   Drain the oil from the marinated goat cheese into a bowl. Put the zucchini and baby broccoli on a lined tray. Drizzle with 3 tsp of the oil, scatter over the garlic and 1 tsp dukkah and season with salt and pepper. Put the kale on the remaining lined tray, drizzle with 3 tsp of the oil and season with salt. Massage the kale leaves to coat with oil.
3. Step 3 — Roast vegetables
   Roast the vegetables for 10 mins. Add the almonds to a tray and roast for a further 3-5 mins until the vegetables are tender, the kale is slightly crisp and the almonds are golden. Bring a small saucepan of water to the boil for the eggs.
4. Step 4 — Cook chicken
   CHICKEN BREAST OPTION While the vegetables are roasting, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper. Heat 2 tsp of the oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Boil eggs
   Meanwhile, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Combine the remaining oil, 1 tsp dukkah* and 2 tsp white wine vinegar in a bowl and season with salt and pepper.
6. Step 6 — Get ready to serve
   Slice the avocado and chicken. Chop the mint leaves, discarding the stems. Peel and halve the eggs. Divide the chicken, kale, zucchini, baby broccoli, avocado and egg among bowls. Crumble over the goat cheese and drizzle with the dressing. Scatter with the almonds and mint to serve.

Allergens

Egg, Sulphites, Milk, Almond, Sesame