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Chicken with spicy roasted vegetable salad
Photography: Richard Mortimer


  • 1 large kumara, peeled, cut into bite-size chunks
  • 1 red capsicum, chopped
  • 1 yellow capsicum, chopped
  • 2 zucchini, thickly sliced
  • ¼ cup (60ml) olive oil
  • 2 teaspoons fennel seeds
  • ¼-½ teaspoon chilli flakes
  • 2 large chicken breasts
  • 1 punnet cherry tomatoes
  • 100g bag baby four seasons salad
  • 1-2 tablespoons balsamic vinegar
  • $3.35 per serve

Chicken with spicy roasted vegetable salad

By Suzanne Gibbs
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Preheat oven to 200°C or 180°C fan. Place vegetables, 2 tablespoons of olive oil, fennel seeds and chilli flakes in a roasting pan. Season and toss to coat. Bake for 15 minutes.

Meanwhile, heat remaining oil in a frying pan on medium. Cook chicken breasts for 2 minutes each side, until browned. Place chicken and tomatoes in roasting pan with vegetables and cook for 10 minutes, until cooked. Slice chicken.

Serve with salad drizzled with balsamic vinegar.

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