10 Minute Paleo Chicken, Sweet Potato & Zoodle Skinny Salad
By: Justina Elumeze
Published: Saturday, July 30, 2016 - 1:35pm

Ingredients




2 chicken breasts, pre-seasoned, oven roasted and cubed,
2 large sweet potatoes, pre-seasoned, oven roasted and cubed,
4 whole zucchinis, spiralized,
4-6 cooked beetroot, spiralized,
1 whole red cabbage, grated,
Pinch of salt and pepper to taste,
1/4 cup of balsamic vinegar,
4-5 teaspoons of organic extra virgin olive oil,
2 teaspoons of honey,
Pinch of chilli flakes (optional)

Preparation

1 Start by seasoning the chicken with the chopped onion, garlic, ginger, all purpose, mixed herbs, black pepper, curry powder, cumin and chilli flakes. 2 Massage the seasonings well into the kitchen and set aside in the fridge for at least thirty minutes. 3 Pre-heat the oven to 180c. Add the oil to a frying pan and fry the chicken until browned. 4 Place the chicken in the oven and allow to cook for approximately thirty minutes. Keep the frying pan with its oils and juices aside. 5 In the mean time, fry up the seasoning left over from the chicken in the frying pan. You can fry more grated ginger and chopped onions and garlic for a few minutes as well if you wish. 6 Once done, set aside. 7 Place the remaining ingredients on a plate, slice the chicken breasts and add, along with the relish.

About

A light, healthy and nutritious salad that's low in fat and ready in minutes.