10 Minute Paleo Chicken, Sweet Potato & Zoodle Skinny Salad
Ingredients
2 chicken breasts, pre-seasoned, oven roasted and cubed,
2 large sweet potatoes, pre-seasoned, oven roasted and cubed,
4 whole zucchinis, spiralized,
4-6 cooked beetroot, spiralized,
1 whole red cabbage, grated,
Pinch of salt and pepper to taste,
1/4 cup of balsamic vinegar,
4-5 teaspoons of organic extra virgin olive oil,
2 teaspoons of honey,
Pinch of chilli flakes (optional)
Preparation
1
Start by seasoning the chicken with the chopped onion, garlic, ginger, all purpose, mixed herbs, black pepper, curry powder, cumin and chilli flakes.
2
Massage the seasonings well into the kitchen and set aside in the fridge for at least thirty minutes.
3
Pre-heat the oven to 180c. Add the oil to a frying pan and fry the chicken until browned.
4
Place the chicken in the oven and allow to cook for approximately thirty minutes. Keep the frying pan with its oils and juices aside.
5
In the mean time, fry up the seasoning left over from the chicken in the frying pan. You can fry more grated ginger and chopped onions and garlic for a few minutes as well if you wish.
6
Once done, set aside.
7
Place the remaining ingredients on a plate, slice the chicken breasts and add, along with the relish.
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About
A light, healthy and nutritious salad that's low in fat and ready in minutes.
Added:
Saturday, July 30, 2016 - 1:35pm
