Warm Chicken & Broccolini Salad
Sometimes its all about the finishing touches to bring a dish to life & this colourful chicken salad with sweet potato & brown rice is one of them! Easy to put together with simple ingredients, finished with a zing of lime & creamy rich umami flavour from black garlic aioli. A great dish for busy week nights.
Serves 2
Effort: Easy
Prep: 10 mins
Cook: 30 mins
Gluten free
Ingredients
1 medium sweet potato, scrubbed, cut into 2cm chunks
1.5 tbsp olive oil
2 chicken breast fillets
½ tsp ground cumin
2/3 cup brown rice
1 bunch broccolini
2 spring onions, finely sliced
2-3 tbsp black garlic aioli, Garlicious Grown
2 limes
coriander, finely chopped
Instructions
Preheat the oven to 200c/ 180c fan. Toss the sweet potato with 1 tbsp oil, season and spread out on a large baking tray. Roast for 10-12 minutes.
Meanwhile, cook the rice as per the packet instructions, drain and set a side in the pan to keep warm.
Cover the chicken with the remaining ½ tbsp oil, season and sprinkle with the cumin.
Remove the sweet potato from the oven and place the chicken & broccolini on the tray. Place back in the oven for 20 mins or until the chicken is cooked. To check the chicken is cooked through, the juices run clear and there is no pink meat, then remove from the baking tray.
Toss the broccoli, spring onion and coriander through the rice and sweet potatoes and divide between 2 plates. Slice the chicken and arrange on top.
Spoon over the black garlic aioli and squeeze over the juice of a lime. Serve with an extra sprinkle of coriander & lime wedges.
Hints & tips
Chicken - Chicken breast is used in this recipe. A easy swap would be boneless & skinless chicken thighs. Replace the two chicken breasts with 3-4 thighs. Cook as above.
Potato - No sweet potato to hand. Swap for pumpkin slices or just use standard potato.
Serving suggestion - This is a complete dish. But for a little extra veggie boost, roast a tray of you favourite veggies on the side OR serve with warm crusty bread.
Portion size - Serves 2. Easily doubled.
Storage - Storge in the fridge for 3 days. Not suitable for freezing.
