Set oven to 220ºC.
Dice sweet potatoes and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until golden and cooked through.
2. Roast the chicken
Slash chicken 3/4 the way down (see notes). Combine 1 tbsp curry powder, 1 tbsp soy sauce and 1 tbsp oil. Rub all over fillets to coat. Place in lined oven dish and roast for 20 minutes until cooked through. Slice when cooked through.
3. Make the coriander dressing
Finely chop coriander leaves and stem. Whisk together with lemon juice, 1 tbsp soy sauce and 1/4 cup olive oil. Season with pepper to taste.
4. Prepare the salad
Separate lettuce leaves and rinse. Slice apple, trim and slice sugar snap peas. Ribbon carrot using a vegetable peeler. Toss together.
5. Finish and plate
Divide salad among bowls. Top with roast sweet potato and chicken. Spoon over coriander dressing to taste.
Slash the chicken to speed up the cooking time and allow the marinade to fully coat.
You could also coat the chicken in ground turmeric, ground coriander or ground cumin if you don’t have curry powder.
Chicken breast fillets 600g
Coriander 1 packet
Gem lettuce 3 pack
Red apple 1
Sugar snap peas 1/2 bag (125g)
From your pantry:
oil (for cooking + olive), salt, pepper, curry powder, soy sauce (or tamari)