Roast chicken and vegetables

Print Recipe
Servings 1 person

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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