The combination of flavours here works so well and the best part is, it's full of whole-foods, some protein, carbohydrates AND you can make it all in one pan - my kind of cooking!
I topped mine with a homemade ranch dressing, which you can easily make yourself (add 3/4 cup greek yoghurt and 1/4 cup sour cream to a jar with 2tbsp apple cider vinegar, some garlic, salt, pepper and 1 tsp each of dill, parsley and chives and shake well. Add some milk or lemon juice to make it a thinner consistency).
Serve this on a bed of baby spinach or stir through the spinach at the end if you like it more wilted and soft. You choose!
Ingredients:
1kg chicken
1kg Kumara
500gm green beans
2 large red onions
300gm bacon
150gm baby spinach
Olive oil
Salt and pepper
Method:
Preheat oven to 200c and line a baking tray with baking paper.
Chop up your kumara into 2-3cm chunks, cut the beans in half, roughly chop the onions and dice the bacon in to bite-sized pieces.
Place all chopped vegetables onto the prepared baking tray and mix them up with your hands.
Pat chicken dry with some paper towels and season with salt and pepper, nestle chicken pieces amongst the vegetables and give everything a good drizzle of olive oil.
Bake in the oven for 20 - 25 minutes or until the chicken is cooked through.
Either toss through your baby spinach as soon as the bake comes out of the oven, or you can place some spinach on your plate and top with the vegges and chicken; the choice is yours!
Drizzle with some ranch dressing and dinner is served. Enjoy!
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