Roast chicken and vegetable salad
This super easy recipe could become a regular on your menu as it's so easy, quick and tasty.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
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Method
- Heat oven to 225°C
- Cut chicken, onion, pumpkin, capsicum and kumara into bite sized pieces
- Spread out on a roasting dish and toss with oil
- Roast for approximately 30 minutes or until cooked through and browned. You will need to turn the pieces over once or twice during the cooking
- Remove from oven and mix through the lemon juice and salad leaves before serving
- 500 gchicken thigh fillets, skin and bones removed
- 1onion
- 2 cupspumpkin, peeled and seeded
- 1capsicum
- 1kumara, washed
- 2 tbspolive oil
- 2 tbsplemon juice
- 1 cupsalad leaves
Per serve
- Energy1512kJ
- Total Fat12.2g
- Saturated Fat2.8g
- Total Carbohydrate38.8g
- Sugars18.3g
- Dietary Fibre4.3g
- Sodium135mg
Method
- Heat oven to 225°C
- Cut chicken, onion, pumpkin, capsicum and kumara into bite sized pieces
- Spread out on a roasting dish and toss with oil
- Roast for approximately 30 minutes or until cooked through and browned. You will need to turn the pieces over once or twice during the cooking
- Remove from oven and mix through the lemon juice and salad leaves before serving
Ingredients
- 500 gchicken thigh fillets, skin and bones removed
- 1onion
- 2 cupspumpkin, peeled and seeded
- 1capsicum
- 1kumara, washed
- 2 tbspolive oil
- 2 tbsplemon juice
- 1 cupsalad leaves
Ingredients
- 500 gchicken thigh fillets, skin and bones removed
- 1onion
- 2 cupspumpkin, peeled and seeded
- 1capsicum
- 1kumara, washed
- 2 tbspolive oil
- 2 tbsplemon juice
- 1 cupsalad leaves
Nutrition Facts
Per serve
- Energy1512kJ
- Total Fat12.2g
- Saturated Fat2.8g
- Total Carbohydrate38.8g
- Sugars18.3g
- Dietary Fibre4.3g
- Sodium135mg
Method
- Heat oven to 225°C
- Cut chicken, onion, pumpkin, capsicum and kumara into bite sized pieces
- Spread out on a roasting dish and toss with oil
- Roast for approximately 30 minutes or until cooked through and browned. You will need to turn the pieces over once or twice during the cooking
- Remove from oven and mix through the lemon juice and salad leaves before serving
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