POCKETED CHICKEN AND ROAST VEG SALAD
INGREDIENTS (SERVES 4)
4 fillets of Lenard's capsicum stuffed chicken breast
3 onions, cut into eight wedges but keep the roots
1 chorizo, cut into strips
1 garlic clove, thickly sliced
1 sweet potato, cubed
garlic infused canola oil, drizzle
salt, for seasoning
pumpkin seeds, 1 scoop
1 lemon, dressing
50g goats cheese
Preheat oven to 180 degrees.
Put in your roasting tray the onions, chorizo, garlic, sweet potato, drizzle with oil, sprinkle with a pinch of salt and then place in the oven for 25-30minutes.
While the vegetables toast the pumpkin seeds and a pinch of salt in a small fry pan on medium heat until they pop, then start tossing them in the pan, turn off the heat.
Turn the heat on a medium fry pan, add a drizzle of oil, and caramelize each side of the chicken then into a roasting tray and in the oven to cook. Should take 10-15minutes to cook. Once the chicken is cooked take it out and leave to rest covered in foil.
Take the vegetables with the chorizo out of the oven, give them a toss and transfer to a plate. Drain the excess oil into a bowl and use this as your dressing. Place the chicken on top.
Whisk through a squeeze of lemon and a pinch of salt into your oil and drizzle over the dish. Sprinkle a pinch of goats cheese and the toasted pumpkin seeds then serve.