A simple and easy mid-week meal that packs a punch. This is something we eat regularly because it doesn’t take long to put together, and is perfect for lunch the next day.
If you head to my instagram I did my first ever Instagram TV video of how to make it. Please let me know what you think.
Variations
We make this alot, so I’ve listed some of my variations below of how we keep it interesting in the kitchen.
Vegetables: Anything you have in your fridge is great to roast in this. We always seem to have pumpkin, zucchini and capsicum so we use these the most, but cauliflower, sweet potato, potato, brussel sprouts or whatever vegetables are in season work great. If you’re adding something like Kale add it when you add the chicken so it doesn’t overcook.
Spices: Paprika, cumin, garlic and harissa is what I used here. Feel free to change it up with whatever your favourite spices and herbs are, such as coriander, fresh rosemary, cinnamon (it’s good!), ground chilli, tumeric….
Legumes: use any you like, or top with crispy chickpeas at the end instead.
Nuts and seeds: Pepitas, sunflower seeds, almonds, cashews, whatever is in your cupboard for some crunch.
Pomegranate: Look for these in the frozen section (so much cheaper!), or switch out for another crunchy vegetable, such as snap peas.
Cheese: You can add halloumi when you add the chicken (so delicious), or serve with labneh or natural yoghurt.
Dressing: Add mustard and olive oil to the lemon juice, for a zesty dressing. Or top with balsamic vinegar or glaze.
I hope you enjoy!
Kath xx
* Rough measurements, I usually just sprinkle over the vegetables.
Ingredients
Instructions
Notes