Garlicky Chicken with Autumn Vegetable Salad

Garlicky Chicken with Autumn Vegetable Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 3, 2019.
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Ingredients

Veggies

  • 200g pumpkin, cut into 2cm wedges
  • ½ beetroot, diced 2cm
  • 1 carrot, diced 2cm
  • ½ red onion, sliced into wedges
  • 1 pack mushrooms, quartered
  • ½ pack baby spinach
  • 2 tsp vinegar

Chicken

  • 1 pack lean chicken breasts, sliced into 2cm strips
  • ½ clove garlic, minced
  • 2 tsp thyme leaves, chopped

To Serve

  • 1 Tbsp garlic herb aioli
  • ½ pack walnuts

Steps

  1. Preheat oven to 230°C.
  2. Prep & cook veggies. Toss pumpkin, beetroot, carrot, onion and mushrooms with ¾ tsp oil on a lined tray. Season and roast for about 25 minutes, until tender.
  3. Prep chicken. Pat chicken dry and toss with garlic, thyme and ¼ tsp salt.
  4. Cook chicken. When veggies have about 12 minutes cook time remaining, heat ¾ tsp oil in a fry-pan on high heat. Cook chicken for 6-8 minutes, turning until cooked through. Rest, covered.
  5. Finish veggies. Add spinach and vinegar to tray with veggies, toss to combine and season.
  6. Serve salad topped with chicken, garlic herb aioli and walnuts.

Nutritional Information

Energy 1847 kj
441 kcal
Protein 36.6g
Carbohydrate 17.4g
Fat 23.7g