Chicken & Roasted Veg Power Bowl

Ingredients

• 130 g Chicken breast
• 150 g Butternut squash
• 170 g Cabbage
• 60 g Beetroot
• 100 g Sweetcorn
• 1 tbsp Olive Oil
• 1 Salt
• 1 Pepper
• 1 Paprika

Method

1. 0

   Preheat oven to 200°C. Line a baking tray.

2. 1

   Dice the butternut and beetroot into small cubes. Toss with olive oil, salt, pepper and optional paprika/herbs, and spread on the tray.

3. 2

   Bake the veg for about 15–20 minutes until starting to soften.

4. 3

   Meanwhile, season the chicken breast with salt, pepper and optional spices. Pan‑sear or oven‑bake until cooked through (no pink in the centre).

5. 4

   Shred or slice the cabbage and lightly steam or sauté with a splash of water or a tiny drizzle of oil until just tender but still crunchy.

6. 5

   Cook or heat your 100g sweetcorn/sweet‑potato mix as you usually do (boil, steam or roast).

7. 6

   Build the bowl: 130g cooked chicken breast, 150g roasted butternut, 170g cabbage, 60g beetroot and 100g sweetcorn/sweet‑potato mix. Season to taste and serve.

Nutrition Facts