Carb-Conscious Roast Chicken Breast

Nutrition per serve

Ingredients

• 5g Italian seasoning
• 300g free-range chicken breast fillet
• 1head broccoli
• 2pcs spring onion
• 20g walnuts
• 1pcs tomato
• 50g rocket leaves
• 50g feta
• 26ml extra virgin olive oil
• 10ml balsamic vinegar
• 3ml dijon mustard

Method

1. Step 1 — Season chicken
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Put the Italian seasoning and 2 tsp extra virgin olive oil in a large bowl, season with salt and pepper and stir to combine. Add the chicken and turn to coat.
2. Step 2 — Roast greens and chicken
   Coarsely chop the broccoli stem, then cut the head into small florets. Put the broccoli on the lined tray, drizzle with 2 tsp extra virgin olive oil, season with salt and pepper and toss to coat. Add the chicken to the tray with the broccoli and roast for 15 mins.
3. Step 3 — Make dressing
   While the broccoli and chicken are roasting, put 3 tsp extra virgin olive oil, 2 tsp balsamic vinegar and ½ tsp dijon mustard in a large bowl, season with salt and pepper and whisk to combine.
4. Step 4 — Prep spring onion
   Thinly slice the spring onions on an angle, then add to the dressing.
5. Step 5 — Roast walnuts
   Add the walnuts to the tray with the broccoli and chicken. Roast for a further 3-5 mins until the broccoli is tender and lightly charred, and the chicken is cooked through. Remove the chicken from the tray and rest for 3 mins.
6. Step 6 — Get ready to serve
   Cut the tomato into wedges. Add the tomato, rocket, broccoli and walnuts to the dressing and toss to combine. Slice the chicken. Divide the salad and chicken among plates and drizzle the chicken with the resting juices, if desired. Crumble over the feta to serve.

Allergens

Sulphites, Walnut, Milk