30 Min
very easy
4 People
Rating starstarstarstarstar
Prosciutto wrapped chicken
1. Set oven to 220°C.

2. Rinse and slice leek. Thinly slice zucchini. Place on a lined, ovenproof tray with halved cherry tomatoes and olives. Toss with oil, salt and pepper.

3. Slice each chicken breast into thirds, lengthways. Wrap with prosciutto, place on top of vegetables. Roast for 20 minutes, or until chicken is cooked through.

4. Cut cauliflower into florets and stems into smaller pieces. Place in a saucepan of water, bring to the boil. Simmer for 6-8 minutes, or until tender. Drain, mash with thyme, butter and milk (or water) to desired consistency. Alternatively, use a stick mixer for an extra creamy finish (see tip!).

5. Combine dressing ingredients.

6. Serve prosciutto wrapped chicken and vegetables with cauliflower mash. Drizzle with pan sauces and dressing to serve.
1/2 leek
1 zucchini
1 punnet cherry tomatoes
1/2 jar green pitted olives
1 tbsp olive oil

600g chicken breast fillets
1 packet prosciutto

1 cauliflower
1/3 packet fresh thyme, leaves
20g butter
2 tbsp milk, optional

1 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tbsp honey
1/3 packet fresh thyme, leaves

salt and pepper, for seasoning