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Chicken & Roasted Veg Protein Bowl

Prep Time:

10 minutes

Cook Time:

20 minutes

Serves:

4

Chicken & Roasted Veg Protein Bowl

Ingredients

  • 4 chicken breast fillets
  • 1 teaspoon oil
  • 2 teaspoons paprika
  • Sea salt and freshly milled black pepper

For the roasted vegetables

  • 2 large carrots, cut in half longways and chopped into large chunks
  • 2 large parsnips, cut in half longways and chopped into large chunks
  • 1 leek, washed and chopped
  • 1 head of broccoli, florets removed
  • 2 tablespoons olive oil
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons mustard
  • 2 garlic cloves, crushed

To serve

  • 1 crisp lettuce, washed and shredded
  • 1 butterhead lettuce, washed and shredded
  • 1 tablespoon toasted almonds
  • 2 tablespoons grated cheese

Method

  1. Heat the oven 200oC / (Fan 180oC) / Gas mark 6
  2. Brush the chicken with oil, sprinkle with paprika, salt and pepper and roast in a hot oven for 15 - 20 minutes until cooked.
  3. Mix prepared vegetables, olive oil, balsamic vinegar, mustard, garlic, salt and pepper in a large bowl. Tip onto a large tray and roast in a hot oven for 15 - 20 minutes. Stir occasionally until the vegetables are tender.

To serve

Arrange lettuce into serving bowls, top with warm roasted vegetables and their roasting juices, sliced chicken, grated cheese and toasted almonds.

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