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Moroccan Inspired Roast Chicken and Vegetable Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dinner
Servings: 4 people
Author: Ella Eats
Ingredients
Spice Mix
  • 1 Teaspoon of Ground Cumin
  • 1 Teaspoon of Ground Ginger
  • ½ Teaspoon of Salt
  • ¾ Teaspoon of Black Pepper
  • ½ Teaspoon of Ground Coriander
  • ½ Teaspoon of Cayenne Pepper
  • ½ Teaspoon of Ground Allspice
  • ¼ Teaspoon of Ground Cloves
The Salad
  • 400 g of Chicken Breast cut into 4 100g Portions
  • 1 Medium Sweet Potato Peeled, and cut into medium diced pieces (small enough to be put in a salad
  • 4 Carrots chopped into chunks (I made these a similar size to my sweet potato pieces)
  • 40 g of Olive Oil
  • 2 Cups of Baby Spinach
  • The Juice of One Lemon
  • A Cup of Chopped Coriander Leaves
  • Greek Yoghurt to Serve
Instructions
  1. Preheat oven to 220 degrees Celsius/430 Fahrenheit.

  2. To make the spice mix, put all the spices into a large bowl. Mix these together and then take about half of the mix and put it in another, smaller bowl. 

  3. Pop the chopped carrots and sweet potato into the large bowl, along with half of the olive oil. Mix with your hands until all the vegetables are coated with the oil and spice mix.
  4. Line a baking tray with baking paper and spread the vegetables out on the tray evenly. Place in the oven and set the timer for 30 minutes.
  5. Get your chicken pieces and place in the second bowl, along with the spice mix and the rest of the olive oil. Mix the chicken around until it is coated with the oil and spice mix evenly.
  6. Get another tray and line with baking paper. Place the chicken out on the tray, ensuring it is evenly spread. I spooned any of the remaining spice mixture out onto the chicken.

  7. Place chicken in the oven alongside the vegetables for the remaining 25 minutes of the cook time (Depending on your pieces, you may want to give them more or less time. This was perfect for mine, but I would recommend checking constantly). Make sure half way through the time you turn the chicken over and stir the vegetables to ensure even cooking. 

  8. Meanwhile, get a salad bowl and place the baby spinach, coriander leaves and the lemon into this. Mix to combine and so that the lemon juice coats the salad (If you would like to add some olive oil to this feel free). Split the salad across 4 bowls evenly.

  9. Once the 30 minutes is up, get your chicken and vegetables out of the oven. Cut the thickest piece of chicken with a knife to check if it is completely cooked through. If it isn’t, throw it back in the oven for a few more minutes. If it is, you are ready to serve. 

  10. Place the carrots and sweet potato over the top of each of the 4 salads, ensuring each salad has an equal amount.
  11. Cut the chicken into bite sized pieces on a chopping board, and spread evenly amongst the bowls.

  12. Serve with yoghurt drizzled over the top of the salad, which you can then mix through the leaves as you go.