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Rainbow roast salad with poached chicken

Yields4 Servings

 1200 g raw chicken breasts
 3 tbsp olive oil
 600 g sweet potato, diced into 2cm pieces
 600 g potato, diced into 2cm pieces
 300 g red onion, quartered
 300 g broccolini
 750 g packet of precooked brown rice
 60 g sun dried tomato strips
 12 cups chicken stock
1

Preheat oven to 220 degrees.

2

Pour stock into a saucepan and bring to the boil. Add the chicken breasts, cover with a lid and then allow the liquid to reach boiling point again, before removing immediately from the heat. Set aside with the lid on the saucepan for 30 mins.

3

Meanwhile, place potato, sweet potato and onion into a large baking dish and drizzle with oil. Place in the oven for 20-25 mins.

4

Place the broccolini in a microwave safe dish and cook on high for 2 mins. Chop into 2cm pieces and once baked vegetable dish has been removed from the oven, add in the broccolini.

5

Cook the rice as per packet directions and add this and the sun dried tomatoes to the vegetable dish.

6

Remove the chicken breasts from the stock and either slice into strips or dice. Add to the vegetable dish when ready and mix through all ingredients.
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Vegetarian option:
Replace chicken with 350g firm tofu, diced and cooked in a non stick pan as per packet instructions.
Per serve:
Cals: 408 Carbs: 46.8g Prot: 22.7g Fat: 13.1g Sug: 4.9g

Nutrition Facts

Servings 12

Amount Per Serving
Calories 394
% Daily Value *
Total Fat 7.1g11%
Total Carbohydrate 46.4g16%

Sugars 4.4g
Protein 38.9g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.