Asian Beetroot, Honey Soy Chicken and Cashew Salad

Ingredients

• Olive oil

• 1 xTbsp of honey

• 2xTbsp of soy sauce

• 500g chicken breast

• 1x pack of Coles Beetslaw (or alternative), comes with feta & Beetroot Balsamic Dressing

• 600g sweet potato, cubed

• 1 /2 butternut pumpkin, cubed

• 2xred capsicum, sliced

• 2xzucchini, sliced

• 90g cashews

• 1 /2 cup of cranberries

• Large tin chickpeas, drained

• Salt and pepper to season

• Sesame seeds

Method

1. Pre heat the oven to 180 degrees celsius

2. Add soy sauce and honey to chicken in a bowl and mix until coated

3. Drizzle veggies with olive oil and season with salt and pepper. Bake in the oven for ~45 minutes

4. When veggies are almost done, cook the chicken on medium to high heat, not for too long though – you don’t want it to dry out. Set aside.

5. Add some salad mix to dinner/lunch bowls.

6. Top with roasted veggies, chickpeas and chicken.

7. Decorate with cranberries, cashews, sesame seeds, feta cheese and dressing.

8. Devour