Creamy Chicken and Roasted Vegetable Salad
Ingredients
Instructions
- 1 tablespoon Greek yogurt
- 1-2 teaspoons fresh lemon juice, to taste
- 1 teaspoon of honey
- 45 g (1/4 cup) canned chickpeas, rinsed and drained
- 10 g baby spinach
- 20 g crumbled feta
- 1 teaspoon finely grated lemon zest
- roasted vegetables
- 1 sweet potato (about 400 g), cut into 2 cm pieces
- 2 (about 250 g) Lebanese eggplants (thin), coarsely chopped
- 1 small red onion, quartered
- 1 small red bell pepper, seeded, cut into thick strips
- 1 zucchini, halved lengthwise, coarsely chopped
- 1 tablespoon olive oil
- poached chicken breast
- 1 Massel chicken-style bouillon cube
- 200 g chicken breast
- Preheat the oven to 200C/180C convection heat. Grease 2 large baking sheets. Line with baking paper. Spread the sweet potato, eggplant, onion, bell pepper and zucchini on the prepared trays. Drizzle with oil and season. Bake for 30 minutes or until tender. Set aside on trays to cool.
- Reserve 1 cup of the roasted vegetables for the salad (save the rest for other lunches, see note).
- Bring 750 ml (3 cups) of water to a boil in a saucepan. Add the stock cube and stir until dissolved. Add the chicken. Reduce heat to low, cover and cook for 12-15 minutes or until just cooked through. Remove from the heat and set aside in the pan for 5 minutes. Transfer to a plate.
- Cut the poached chicken in half and reserve half for the salad (keep the other half for other lunches, see note).
- Combine yogurt, lemon juice and honey in a small bowl. Season.
- Combine chickpeas, spinach, feta and reserved roasted vegetables and chicken on a serving platter. Mix to combine. Garnish with dressing and lemon zest.
Creamy Chicken and Roasted Vegetable Salad
Today we offer you the following recipe: Creamy Chicken and Roasted Vegetable Salad
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Creamy Chicken and Roasted Vegetable Salad Recipe – Creamy Chicken and Roasted Vegetable Salad Recipes
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