Makes 2-3 serves
Ingredients:
400g Chicken Breast (diced)
Tuscan chicken spice mix includes: 1/2 tsp Onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika (ground), 1/4 tsp cumin (ground), 1/4 tsp dried basil leaves, 1/4 tsp dried thyme leaves, pinch salt and black pepper.
400g Sweet potato (chopped, skin on)
2 Cups Spinach
2 Cups Baby Gem Lettuce (chopped)
1/2 Red Onion (sliced or diced)
1 Cup Cherry Tomatoes
1 Cup Cucumber (chopped)
1/2 Cup crumbled fetta
1 Lemon (Cut into wedges)
*Pantry Staples – Salt, Pepper and Extra virgin olive oil.
Method:
- Add chicken to a bowl and add Tuscan spice mix. Mix well and leave to marinade for 15 mins (ideally leave to marinade for up to 2 hours in the fridge if you have the time).
- Preheat the oven to 180 degrees celcius.
- Roughly chop sweet potato, leaving the skin on into small cubed pieces. Season with salt and pepper and a drizzle of extra virgin olive oil. Add to a lined baking tray and bake in the oven for roughly 25-30 minutes (cooking time is based on size of sweet potato pieces).
- Meanwhile, add 1 Tbsp of Extra Virgin Olive oil to a pan on a medium heat. Add the marinated chicken and cook for ~12-14 minutes (depending on size) or until cooked through.
- In a large bowl add all salad ingredients – spinach, lettuce, red onion, cherry tomatoes and cucumber and toss together. Add fetta to top.
- Once Sweet potato is cooked, add to large bowl of salad ingredients and toss together. Add cooked chicken on top.
- Drizzle with Staple green salad dressing* – see recipe here
ENJOY