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Roasted Chicken and Vegetable Medley

 INGREDIENTS:

  1. Chicken Breast 200 grams (cut into small, bite-sized chunks)
  2. Cauliflower Florets (medium cut) 2 cups
  3. Mushrooms (halved or quartered) 1 cup
  4. French Beans (cut into 1-inch pieces) 1/2 cup
  5. Carrots (sliced into thin rounds) 1/2 cup
  6. Onion 1 cubed
  7. Garlic Cloves 5-6 minced
  8. Black Pepper Powder 1/2 tsp
  9. Turmeric, a pinch
  10. Oil 2 tbsp
  11. Butter 1 tsp
  12. Lemon Juice 1 tsp
  13. Salt to taste
  14. Coriander Leaves, a handful chopped

METHOD:

Serving Size: 3-4

In a bowl, toss the chicken chunks with salt, pepper, turmeric and 1 tbsp of oil. Let it sit for 15-20 minutes.

Heat 1 tsp of oil in a pan, then toss the mushrooms on high heat until they brown. Remove and set aside.

Heat the remaining oil and butter in the same pan and add the chicken pieces. Sear them until golden. Add the cauliflower florets and stir-fry on medium-high heat for 4-5 minutes.

Add the beans and carrots, and saute for 4-5 minutes. Keep them al dente.

Return the pre-seared mushrooms to the pan and sprinkle salt and black pepper. Toss on high heat for 1-2 minutes.

Turn off the heat, add the lemon juice over the medley and garnish with lemon slices and coriander leaves.

Serve with herbed rice and mango, apple and pomegranate salsa.



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