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Creamy chicken and roast vegetable salad recipe
Creamy chicken and roast vegetable salad recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Flavorful low-calorie lunch that's perfect for meal prep.
Ingredients:
  • 20.00 ml Greek-style yoghurt
  • 1-10.60 gm fresh lemon juice, to taste
  • 7.20 gm honey
  • 45g (1/4 cup) canned chickpeas, rinsed, drained
  • 10g baby spinach
  • 20g feta, crumbled
  • 1 tsp finely grated lemon rind
  • 1 (about 400g) sweet potato, cut into 2cm pieces
  • 2 (about 250g) Lebanese (slender) eggplants, coarsely chopped
  • 1 small red onion, cut into wedges
  • 1 small red capsicum, deseeded, cut into thick strips
  • 1 zucchini, halved lengthways, coarsely chopped
  • 18.20 gm olive oil
  • 1 Chicken Style Stock Cube
  • 200g chicken breast
Instructions:
  • Preheat the oven to 200C/180C fan forced. Grease 2 large baking trays and line them with baking paper. Spread sweet potato, eggplant, onion, capsicum, and zucchini on the trays. Drizzle with oil, season, and bake for 30 minutes until tender. Let them cool on the trays.
  • Set aside 1 cup of the roasted vegetables for the salad, storing the remainder for future meals (refer to the note).
  • In a saucepan, bring 750ml (3 cups) water to a boil. Stir in the stock cube until dissolved. Add the chicken and simmer on low heat, covered, for 12-15 minutes until fully cooked. Rest in the pan for 5 minutes before transferring to a plate.
  • Cut the poached chicken in half. Set aside one half for the salad and save the other half for future meals (refer to note).
  • Mix together creamy yoghurt, tangy lemon juice, and sweet honey in a small bowl. Season to taste.
  • Assemble chickpeas, spinach, feta, roast vegetables, and chicken on a serving plate. Mix gently. Drizzle with dressing and lemon zest.

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