Chicken and Sweet Roasted Vegetable Salad

(Serves 3-4)

I made this up on the spare of the moment with what I had in the fridge for a quick summer evening supper. It is a light meal but packed with goodness- high protein, lean chicken breasts, and delicious sweet potatoes. Adding some diced feta (the good Greek stuff is always available at Andrew’s) means that two quality chicken breasts are more than sufficient for 3-4 people.

You will need:

Half a yellow pepper thinly sliced | Half a red onion thinly sliced | One large sweet potato diced | Two high quality chicken breasts diced  | 1/2 – 1/3 a pack of feta diced | Red Leaf Lettuce | Olive Oil and Balsamic Vinegar

How to

-Preheat the oven to 180C and prepare the vegetables.
-Toss together in an oven dish with a generous drizzle of balsamic vinegar and olive oil and place in the oven for about 30 minutes, checking half way through to check it’s not burning.
-Meanwhile fry the chicken in a pan, dice the feta and roughly chop the lettuce.
-Find a nice big plate or platter and start arranging the salad as follows: lettuce first, roasted vegetables, chicken and then feta, before giving another drizzle of olive oil on top to finish off.

Serve with some lovely crusty bread, which you can now also buy in Andrew’s baked fresh each day by my mum.

Recipe by Lauren