Crunchy, spicy roast vegetables and spinach are the healthy accompaniment to the perfectly roasted chicken breasts.
Ingredients
- 350g chat potatoes, halved
- 300g butternut pumpkin, peeled,cut into 2cm wedges
- 1 large carrot, peeled, halved, chopped
- 2 small parsnips, peeled, trimmed, quartered
- 1 teaspoon ground cumin
- olive oil cooking spray
- 4 (150g each) chicken breast fillets, trimmed
- 75g baby spinach
- lemon wedges, to serve
Method
- Step 1Preheat oven to 220°C. Place potatoes, pumpkin, carrot, parsnips, cumin and salt and pepper in a large bowl. Spray vegetables with oil. Toss until well coated. Spray a roasting pan with oil. Place pan in oven for 3 minutes to preheat.
- Step 2Place vegetables in hot roasting pan. Roast, turning occasionally, for 25 minutes.
- Step 3Meanwhile, season chicken with salt and pepper. Spray a non-stick frying pan with oil. Heat over high heat. Add chicken and cook for 2 minutes each side or until golden. Transfer to a baking tray.
- Step 4Place chicken in oven under vegetables. Cook both for a further 7 to 10 minutes or until chicken is just cooked through. Remove chicken from oven. Cover with foil and set aside for 5 minutes to rest. Increase oven to 250°C. Roast vegetables for a further 5 minutes or until golden and tender.
- Step 5Arrange spinach on serving plates. Top with chicken. Serve with roasted vegetables and lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1140 kj
Energy
3g
Fat Total
1g
Saturated Fat
5g
Fibre
38g
Protein
88mg
Cholesterol
82.47mg
Sodium
7g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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