Crumbed Chicken with Kumara, Orange and Broccoli Salad

Steps

1. Cook kumara Preheat oven to 200°C. Bring a full kettle to the boil. Dice kumara and carrots 2cm and toss on a lined oven tray with a drizzle of oil. Season and roast for 25 minutes, until tender. Turn once during cooking.
2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place flour in a bowl, whisk egg with milk in a second bowl and mix breadcrumbs with rosemary spice mix and a pinch of salt in a third bowl. Coat each piece of chicken in flour, then egg, then crumbs, shaking off excess as you go.
3. Cook chicken Heat a drizzle of oil in a non-stick fry-pan on medium-high heat. Cook chicken, in batches, for about 5 minutes each side, until golden and just cooked through.
4. Cook broccoli Cut broccoli into small florets and place in a heat-proof bowl. Pour over boiling water, cover with a plate and leave for 4-5 minutes to cook, until tender. Drain well and return to bowl.
5. Make salad Slice orange into segments and thinly slice onion. Combine all salad ingredients in bowl with cooked broccoli and season to taste. In a bowl, combine sweet chilli sauce and mayo.
6. Serve salad topped with chicken and sweet chilli mayo.