Crispy golden chicken with crushed root vegetables

30 Min
4 People
Rating starstarstarstarstar
Oven roasted cauliflower steaks spiced with turmeric and paprika on a bed of crushed pumpkin with a side of baby kale salad.
1. Set oven to 220ºC. Slash chicken. Coat with 1 tsp turmeric, 1 tsp smoked paprika, 1 tbsp soy sauce and 2 tbsp oil. Place in an oven dish and roast for 20-25 minutes, or until cooked through.

2. Dice sweet potato and toss on a lined oven tray with pumpkin, 1 tbsp oil, salt and pepper. Roast in oven for 15-20 minutes, or until cooked through.

3. Whisk together 1 tbsp vinegar with 2 tbsp olive oil. Season with salt and pepper. Set aside.
Slice capsicum and halve tomatoes. Toss with baby kale.

4. Remove roasted vegetables from oven. Roughly crush using a potato masher.

5. Toss dressing through salad. Slice chicken and divide between plates with crushed vegetables and salad.

Reserve the spiced juices from chicken roasting pan to spoon over at the end.
Chicken breast fillets 600g
Sweet potato 400g
Diced pumpkin 2/3 bag (600g)
Yellow capsicum 1
Cherry tomatoes 1/2 punnet (200g)
Baby kale 1 bag (120g)

From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, smoked paprika, soy sauce (or tamari), white wine vinegar