Creole chicken and roast veggie toss

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220/200 fan-forced

Step 2

Peel and cut kumara into bite-sized chunks. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Cut onion into wedges.

Step 3

Divide the kumara, beetroot and onion between two lined oven trays. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

Step 4

Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Combine creole spice blend, the salt, the brown sugar, and a drizzle of olive oil in a medium bowl. Season with pepper, then add chicken and turn to coat. Set aside

Step 5

When the veggies have 10 minutes cook time remaining, heat a large frying plan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Remove pan from heat, then add onion chutnet and a splash of water and turn chicken to coat.

Step 6

When the veggies are done, add baby spinach leaves to the tray and toss to combine. Season to taste.