Roast Chicken Fillets With Cumin Vegetables

 

Ingredients for 4 servings:
1. 350 g baby potatoes, halved
2. 300 g butternut pumpkin, peeled, cut into 2cm wedges
3. 1 large onion, peeled and quartered, put toothpick through each quarter to keep together
4. 1 large carrot, peeled and halved
5. 2 small parsnips, peeled and quartered
6. 1 teaspoon ground cumin
7. olive oil flavored cooking spray
8. 4 (150 g) chicken breast fillets
9. 75 g Baby Spinach
10. lemon wedge, to serve

Directions:
1. Preheat oven to 220 deg C (425 deg F).
2. Place vegetables, cumin, salt & pepper into a large bowl, spray with oil and toss until well coated.
3. Place vegetables into a hot baking dish (which has been heated for 3 mins in oven) and roast, turning occasionally, for 25 minutes.
4. Meanwhile, season chicken with salt & pepper, spray a non-stick pan with oil and heat over high heat, add chicken and cook 2 minutes each side or until golden.
5. Place chicken in baking dish under the vegetables and cook both for a further 7 to 10 minutes or until chicken is just cooked through.
6. Remove chicken from oven and cover with foil and set aside for 5 minutes to rest.
7. Increase oven to 240 deg C (475 deg F), roast vegetables for a further 5 minutes or until golden and tender.
8. Arrange spinach on serving plates, top with chicken and roasted vegetables (remove toothpicks from onion quarters) and serve with lemon wedges.

Enjoy your meal!

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