Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1teaspoons curry powder
- 1kilograms sweet potato, cut into 1cm slices
- 5 small chicken breast fillets
- 5milliliter virgin olive oil spray
- 3teaspoons honey
- 3 oranges
- 160grams baby spinach leaves
- 1/3 cup olive oil
- 1/3 cup natural almonds, toasted, roughly chopped
Nutrition per serving
3320kJ / 795Cal
3320 Kilojoules or 795 Calories
38% of daily energy intake*
Protein
80.5grams
Fat
29.2grams
Carbs
49.8grams
Sugars
28.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Line 2 trays with paper.
Step 2 of 6
Place potato onto trays in a single layer. Spray with oil and season. Roast for 25-30 minutes or until tender. Cool.
Step 3 of 6
Pour oil, orange juice, honey, curry powder, salt and pepper into a screw-top jar. Secure lid and shake well. Set aside.
Step 4 of 6
Peel remaining oranges and cut into segments. Place into a large bowl. Add sweet potato, spinach and almonds. Toss gently to combine. Transfer 1 portion to a container. Add dressing to salad in the bowl (reserve 1 portion for salad).
Step 5 of 6
Heat a chargrill over a high heat. Season chicken. Chargrill chicken for 4 minutes on each side or until golden and charred. Transfer to a tray. Bake for 10-15 minutes or until cooked through.
Step 6 of 6
Divide salad between plates. Slice chicken and arrange over salad. Reserve 1 portion and add to salad in container. Serve.
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