Roast chicken and vegetables
Ingredients
1 skinless chicken breast
1 sweet potato cubes
½ whole cauliflower chopped into chunks
100 g butternut pumpkin cubes
2 tsp Drizzle extra virgin olive oil
2 g cumin powder 1/2 tsp
2 g cinnamon 1/2 tsp
Instructions
- Place vegetables in a roasting tray and cover with 1 tsp of oil and spices before putting in the oven at 180 degrees (C) for 10mins until cooked
- Pan fry the chicken breast and 1 tsp of oil so it is sealed on both sides and partially cooked through
- Add chicken breast to roasting tray with vegetables and bake for a further 5mins until chicken is cooked through.
- Cover chicken in foil and allow to rest for a few minutes before serving with roast vegetables
Notes
You could use chicken breast from a whole roasted chicken if you prefer.
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