Rainbow Roasted Veg & Chicken Bowl
Think a rainbow of colourful vegetables and fruit, packed with vitamins, minerals, phytonutrients and fibre, proving that eating simply can be an easy and enjoyable choice.
Serves: 4
Prep: 10 minutes
Cook: 25 – 30 minutes
Ingredients:
- Butternut, cubed
- Baby potatoes, halved
- Broccoli, florets
- Carrots, sliced
- Sweetcorn
- Baby spinach
- Rosa tomatoes, halved
- Cucumber, sliced
- 1 avocado
- 1 lemon
- Chicken breast, sliced or cubed (optional)
- Olive oil
- Salt and black pepper
How To Make Rainbow Roasted Veg & Chicken Bowl
- Toss the butternut, baby potatoes, carrots and broccoli with a little olive oil, salt and pepper. Roast at 200°C for 25 – 30 minutes, adding the sweetcorn for the final 10 minutes.
- Season sliced chicken breast simply with olive oil, salt and pepper. Pan-fry or grill until cooked through, then slice (optional)
- Combine the baby spinach, cucumber and Rosa tomatoes in a large serving bowl.
- Add the roasted vegetables and chicken
- Top with sliced avocado and squeeze over fresh lemon juice. Finish with a drizzle of olive oil and some black pepper.