• Diced chicken breast
  • 1 Large sweet potato
  • 6 Mushrooms
  • 1/2 Green pepper
  • 2 Cloves of garlic
  • 2 Large tomato
  • Stale bread cut into chunks
  • Dijon mustard
  • Honey
  • Salt and pepper
  • Chilli paste
  • Olive oil
  • Paprika
  • Butter
  • Balsamic and fig glaze
  • 2 Onion


  • STEP 1
    Put the diced chicken in a bowl and drizzle with olive oil. Season with salt, pepper and Moroccan seasoning such as paprika. Drizzle with honey and ass one teaspoon of Dijon mustard followed by one teaspoon or chilli paste. Leave to marinade.
  • STEP 2
    Preheat oven to 200 degrees. Chop a large sweet potato into chunky wedges, I always leave the skin on. Chop peppers, tomato and mushroom into large chunks. Place all the vegetables into a baking tray, drizzle with olive oil and season with salt and pepper. Roast for approximately 40 minutes.
  • STEP 3
    Fry the chicken until with some canola oil over a medium heat with the sliced onion and garlic. Once the chicken is cooked, transfer to a bowl and add a knob of button to the frying pan. Melt the butter until bubbling then add cubes of bread and fry until golden and crunchy.
  • STEP 4
    Place mixed salad leaves, grated carrot, the cooked chicken and croutons in a bowl and mix together. Remove vegetables from the oven, ensuring they are chargrilled and add to the other ingredients. Give everything one final mix and assemble into bowls drizzling with balsamic glaze before serving.

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