Roast Herb Chicken

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 10g South American seasoning
• 1pcs capsicum
• 2clov garlic
• 300g chicken thigh fillets
• 20g sunflower seeds
• 50g mixed salad leaves
• 23ml olive oil
• 10ml white or red wine vinegar
• 3ml wholegrain or dijon mustard

Method

1. Step 1 — Start tray bake
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled sweet potatoes into 3cm chunks. Put on the lined tray, drizzle with 2 tsp olive oil and scatter over 2 tsp South American seasoning. Season with salt and pepper and toss to coat. Bake for 10 mins.
2. Step 2 — Prep chicken and capsicum
   Meanwhile, cut the capsicum into 2cm chunks. Crush or finely chop 2 garlic cloves. Combine the garlic, remaining South American seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the capsicum and chicken and turn to coat.
3. Step 3 — Finish tray bake
   Add the capsicum and chicken to the sweet potato and bake on the upper oven shelf for 15 mins. Scatter with the sunflower seeds and bake for a further 5 mins or until the chicken is cooked through and the veggies are tender.
4. Step 4 — Make salad
   Combine 2 tsp olive oil, 2 tsp white wine vinegar and ½ tsp wholegrain mustard in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Divide the chicken tray bake and salad among plates or take them straight to the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it yours
   Prefer to serve this tray bake as a salad? Simply shred the chicken, then add to the salad leaves along with the veggies and toss to combine.

Allergens

Sulfit