Moroccan Spice Chicken with Roasted Carrots, Beets, Crispy Kale and Warm Lentils

Preheat oven to 180C. Peel and cut carrots into batons. Peel and cut beetroot and red onion into wedges. Peel and mince garlic. Zest the lemon. Cut tough stems from kale and tear leaves into bite sized pieces. Place the kale in a bowl and drizzle with olive oil and season with salt and pepper. Massage the oil into the kale leaves and set aside.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place carrots, beetroot and red onion of a lined baking tray (leaving room for the kale to be added later). Drizzle with oil and season with salt and pepper. Bake for 15-20 minutes. Remove tray from the oven and add kale. Bake for a further 10 minutes.

Add lentils and a pinch of salt to a pot with 1 1/2 cups of water. Bring to the boil and simmer for 20 minutes until cooked (the lentils should still be al dente). Once cooked, drain the lentils and toss with the roasted vegetables.

Pat chicken breast dry. Season the chicken with the Moroccan spice mix, salt and pepper. Heat a frying pan over a medium high heat. Add a drizzle of oil to the pan and when hot add the chicken breast. Cook each side for 3-4 minutes, or until cooked through.

Tip! Cooking time will depend on the thickness of the chicken.

In a small bowl mix together the minced garlic, Greek yoghurt, half the parsley, lemon zest and a squeeze of lemon juice (to taste). Season with salt and pepper and mix well. Divide the lentils, roasted veg, and chicken breast between the serving plates. Add a dollop of lemon yoghurt dressing. Garnish with remaining parsley. Enjoy!

Preheat oven to 180C. Peel and cut carrots into batons. Peel and cut beetroot and red onion into wedges. Peel and mince garlic. Zest the lemon. Cut tough stems from kale and tear leaves into bite sized pieces. Place the kale in a bowl and drizzle with olive oil and season with salt and pepper. Massage the oil into the kale leaves and set aside.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place carrots, beetroot and red onion of a lined baking tray (leaving room for the kale to be added later). Drizzle with oil and season with salt and pepper. Bake for 15-20 minutes. Remove tray from the oven and add kale. Bake for a further 10 minutes.

Add lentils and a pinch of salt to a pot with 1 1/2 cups of water. Bring to the boil and simmer for 20 minutes until cooked (the lentils should still be al dente). Once cooked, drain the lentils and toss with the roasted vegetables.

Pat chicken breast dry. Season the chicken with the Moroccan spice mix, salt and pepper. Heat a frying pan over a medium high heat. Add a drizzle of oil to the pan and when hot add the chicken breast. Cook each side for 3-4 minutes, or until cooked through.

Tip! Cooking time will depend on the thickness of the chicken.

In a small bowl mix together the minced garlic, Greek yoghurt, half the parsley, lemon zest and a squeeze of lemon juice (to taste). Season with salt and pepper and mix well. Divide the lentils, roasted veg, and chicken breast between the serving plates. Add a dollop of lemon yoghurt dressing. Garnish with remaining parsley. Enjoy!