Sautéed Chicken and Sweet Onion Relish With Roasted Veg and Chickpeas

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin with the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Pat dry chicken and season both sides with salt and pepper. Put a frying pan over a medium high heat. Add a drizzle of oil and add the chicken to the pan. Cook chicken for 2-3 minutes each side until browned and cooked through. Remove the pan from the heat and add 1 tbsp of sweet onion relish and 1 tbsp of water to the pan. Toss the chicken in the dressing.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared chicken and drizzle with remaining sweet onion relish and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin with the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Pat dry chicken and season both sides with salt and pepper. Put a frying pan over a medium high heat. Add a drizzle of oil and add the chicken to the pan. Cook chicken for 2-3 minutes each side until browned and cooked through. Remove the pan from the heat and add 1 tbsp of sweet onion relish and 1 tbsp of water to the pan. Toss the chicken in the dressing.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared chicken and drizzle with remaining sweet onion relish and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin with the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Pat dry chicken and season both sides with salt and pepper. Put a frying pan over a medium high heat. Add a drizzle of oil and add the chicken to the pan. Cook chicken for 2-3 minutes each side until browned and cooked through. Remove the pan from the heat and add 1 tbsp of sweet onion relish and 1 tbsp of water to the pan. Toss the chicken in the dressing.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared chicken and drizzle with remaining sweet onion relish and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin with the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Pat dry chicken and season both sides with salt and pepper. Put a frying pan over a medium high heat. Add a drizzle of oil and add the chicken to the pan. Cook chicken for 2-3 minutes each side until browned and cooked through. Remove the pan from the heat and add 1 tbsp of sweet onion relish and 1 tbsp of water to the pan. Toss the chicken in the dressing.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared chicken and drizzle with remaining sweet onion relish and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin with the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Pat dry chicken and season both sides with salt and pepper. Put a frying pan over a medium high heat. Add a drizzle of oil and add the chicken to the pan. Cook chicken for 2-3 minutes each side until browned and cooked through. Remove the pan from the heat and add 1 tbsp of sweet onion relish and 1 tbsp of water to the pan. Toss the chicken in the dressing.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared chicken and drizzle with remaining sweet onion relish and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin with the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Pat dry chicken and season both sides with salt and pepper. Put a frying pan over a medium high heat. Add a drizzle of oil and add the chicken to the pan. Cook chicken for 2-3 minutes each side until browned and cooked through. Remove the pan from the heat and add 1 tbsp of sweet onion relish and 1 tbsp of water to the pan. Toss the chicken in the dressing.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared chicken and drizzle with remaining sweet onion relish and garnish with sesame seeds. Enjoy!