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Modern Australian recipes

Chicken with spicy roasted vegetable salad recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Modern Australian
Servings: Serves 6
Cooking Time: Less than 60 minutes
Course: Lunch, Main

Chicken with spicy roasted vegetable salad

Ingredients

1 large kumara, peeled, cut into bite-size chunks
1 red capsicum, chopped
1 yellow capsicum, chopped
2 zucchini, thickly sliced
¼ cup (60ml) olive oil
2 teaspoons fennel seeds
¼-½ teaspoon chilli flakes
2 large chicken breasts
1 punnet cherry tomatoes
100g bag baby four seasons salad
1-2 tablespoons balsamic vinegar

$3.35 per serve

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Preparation

1. Preheat oven to 200°C or 180°C fan. Place vegetables, 2 tablespoons of olive oil, fennel seeds and chilli flakes in a roasting pan. Season and toss to coat. Bake for 15 minutes.

2. Meanwhile, heat remaining oil in a frying pan on medium. Cook chicken breasts for 2 minutes each side, until browned. Place chicken and tomatoes in roasting pan with vegetables and cook for 10 minutes, until cooked. Slice chicken.

3. Serve with salad drizzled with balsamic vinegar.

If you enjoyed this Chicken with spicy roasted vegetable salad recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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