Pan Fried Chicken with Roast Vegetable Salad

On a lined baking try, place the sweet potatoes, potatoes and carrots and drizzle with one tablespoon olive oil and season with salt and pepper.

Heat one tablespoon of olive oil in a frying pan over medium heat. Add garlic and onion and once cooked add chicken. Top with salt and pepper and lemon slices. Cook for three to four minutes each side.

Add the chopped broccoli and a splash of water and cook for another five minutes. Remove from the heat and toss through the mustard, apple cider vinegar and roughly chopped coriander.

Once potatoes and carrots are cooked, toss through spinach and top with the chicken and broccoli mixture.

Energy 1780kj Calories 432cal Protein 28g Fibre 5g Fat 15g Saturated Fat 2g Carbs 41g Sugar