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Roasted Baby Kumara Topped with Warm Chicken Salad
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 22, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 22, 2017.
Cut any large baby kumara in to quarters to ensure even cooking.
Ingredients
Roasted Baby Kumara
- 1 bag baby orange kumara
Warm Chicken Salad
- 1 pack diced chicken thighs
- 1½ tablespoons chicken spice mix
- ½ punnet cherry tomatoes
- 1 courgette
- ½ bag shaved Parmesan cheese
- ½ bag baby spinach leaves
- ½ pottle natural yoghurt
To Serve
- Remaining yoghurt
- 1 sachet pumpkin seeds
Steps
-
Preheat oven to 230°C. Line an oven tray with baking paper. Cut kumara in half lengthways. Toss with a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 25 minutes, until tender. Turn once during cooking.
-
Pat chicken dry with paper towels and toss in a medium bowl with chicken spice mix and a drizzle of oil then season with salt and pepper.
-
Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for about 8 minutes, stirring to cook evenly, until golden and cooked through. Remove from heat and leave to cool slightly in the pan.
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While chicken cooks, cut cherry tomatoes in half and grate courgette. Set aside.
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When chicken has cooled slightly, add all remaining chicken salad ingredients to the pan and toss to combine. Season to taste with salt and pepper.
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To serve, divide roasted baby kumara between plates and top with warm chicken salad. Drizzle with remaining yoghurt and sprinkle with pumpkin seeds.
Nutritional Information
Energy |
2514 kj 601 kcal |
---|---|
Protein | 42.9g |
Carbohydrate | 35.0g |
Fat | 31.6g |