Sweetly scented, chicken baked in Cajun spices and mixed into a quinoa and vegetable salad.
This salad is a regular during the week. Vegetables and chicken are thrown in the oven and mixed through when ready to serve.
Prep Time: 40 mins Cooking: 20 mins
500g chicken breasts sliced in half – butterflied.
2 sweet potatoes peeled and diced into 1 cm quare pieces
3 tbspns olive oil (for chicken )
2 tbspns olive oil ( for vegetables)
3 tbspns water ( for chicken )
3 tbspns water ( for vegetables)
1 cup cooked three seed quinoa
1 bunch asparagus lightly boiled ends trimmed.
1 truss cherry tomatoes
100g Greek feta
1 tbspn paprika
1 tbspn coriander powder
1 tbspn cumin powder
1 tspn tumeric
Dressing 3 tbspns olive oil
3 tbspns balsamic
Place chicken into a baking dish and oil all surfaces of chicken. Sprinkle the spices evenly add water .
In another baking dish, add tomato, thyme and sweet potato. Season to taste add olive oil.
Place chicken in oven and cook in 180 degree preheated oven. After 10 mins place sweet potato dish in the oven and cook for a further 15 mins.
When cooked slice chicken.
In your serving bowl mix quinoa, asparagus, chopped parsley, sweet potato and chicken.
Season add balsamic dressing.
Include any juices from baking dish.