This colourful roast vegetable and grilled chicken salad takes Middle Eastern inspiration with a modern finish. Keep the recipe card, you will want to make this over and over again.
30 Minutes. Gluten Free. Sugar Free.
2 x 180g free range skinless chicken breast
1.5 tablespoons zaatar spice
3 medium zucchini
300g butternut pumpkin
1/2 teaspoon tumeric
1/2 teaspoon black mustard seeds
2 sprigs parsley
2 sprigs mint
2 tablespoons slivered almonds
2 tablespoons sultanas
Preheat oven to 200ºC on fan bake. Line a baking tray with baking paper or tin foil.
Cook zucchini & butternut
Wash and slice the zucchini on diagonals into 0.5cm pieces. Slice the butternut into 0.5cm half moons. Combine in a bowl and mix in the turmeric, mustard seeds, salt and a little olive oil. Toss and place on the lined baking tray. When at temperature place in the oven for 20 minutes.
Prepare & cook chicken
Mix zaatar spice, pinch of salt and pepper with enough olive oil to make a thick paste. In a bowl, coat the chicken with the marinade. Place a non-stick fry pan on medium heat and add olive oil to lightly cover the base. Place each chicken breast in the pan and cook for 8 minutes, turning every 2 minutes. Spoon over any juices that form in the pan. Remove the chicken, squeeze with juice from half a lemon (keep peel for zest in dressing) and tightly wrap in foil to rest and keep warm.
Make salad & serve
On a platter spread the butternut and zucchini. Slice chicken on an angle into 1cm strips and spread amongst the butternut and zucchini. Crumble over goats cheese and sprinkle with roughly chopped mint and parsley. Top with the almonds and sultanas. Squeeze over the juice of the lemon and zest the skin from a height.
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