For the salad
Chicken 220g
Sweet potato 100g
Feta 10g
Pistachios 10g
1/2 nectarine
1/4 apple
Handful of baby leaf
Dressing
12g olive oil
1 tsp apple cider vinegar
1/2 tsp Dijon
1/2 tsp maple syrup
Chicken marinade
1 tsp maple syrup
1 tsp olive oil
1/2 tsp dijon
1/4 tsp sweet smoked paprika
Pinch of salt and black pepper
—————————
Preheat oven to 180C
Dice and peel sweet potato, add chicken to tray, coat in mixture and add a pinch of salt to the potatoes. Roast for 40 minutes. Allow to fully rest and cool.
Slice the chicken. Add baby leaf to a bowl, add the chicken, sweet potato, slices of crunchy apple, nectarine, a tbsp of nuts, feta, mix and toss with the dressing.
Serves 1
Cals: 608
P: 55 C: 45 F: 26