Chicken & Roasted Veg Protein Bowl

Ingredients

• 4 chicken breast fillets
• 1 teaspoon oil
• 2 teaspoons paprika
• Sea salt and freshly milled black pepper

For the roasted vegetables

• 2 large carrots, cut in half longways and chopped into large chunks
• 2 large parsnips, cut in half longways and chopped into large chunks
• 1 leek, washed and chopped
• 1 head of broccoli, florets removed
• 2 tablespoons olive oil
• 6 tablespoons balsamic vinegar
• 2 tablespoons mustard
• 2 garlic cloves, crushed

To serve

• 1 crisp lettuce, washed and shredded
• 1 butterhead lettuce, washed and shredded
• 1 tablespoon toasted almonds
• 2 tablespoons grated cheese

Method

1. Heat the oven 200oC / (Fan 180oC) / Gas mark 6
2. Brush the chicken with oil, sprinkle with paprika, salt and pepper and roast in a hot oven for 15 - 20 minutes until cooked.
3. Mix prepared vegetables, olive oil, balsamic vinegar, mustard, garlic, salt and pepper in a large bowl. Tip onto a large tray and roast in a hot oven for 15 - 20 minutes. Stir occasionally until the vegetables are tender.

To serve

Arrange lettuce into serving bowls, top with warm roasted vegetables and their roasting juices, sliced chicken, grated cheese and toasted almonds.