There’s no surprises here… I like roast veggies and chicken…
Actually, I’d be surprised if I found out someone didn’t like this absolute god send of food (but no offense if you don’t, don’t worry, I didn’t like salmon until 2 years ago – I know call my crayyy)
And I guess with these roast veggies and chicken ‘it’s alllll relevant’ as we are now officially in autumn!! WOOO! My absolute fave season – jump jump jump aroundddd
So now I can totally justify eating roast veggies for breakfast lunch and dinner… but of course not dessert… cause in autumn that’s what warm apple cinnamon cake is for, ahhh omg I love autumn! (Plus, I’m super psyched that I’m gonna get 2 autumns as well this year BOO YEAH!)
So amongst my totally NOT relevant eating of roast veggies in summer, I added chicken kiev to the mix (by the way, chicken kiev is another god send in the form of chicken). Then, as fate would have it, I stumbled across an even better option (would you believe it!) in Donna hays healthy version of chicken schnitzel and I knew it would be the ultimate wing man for roast veggies (that would of been an awesome pun if I used chicken wings in the recipe… damnnn)
Everything in this recipe is thuper duper easy (…you could probs even try it with your eyes closed…) and the chicken crumb flavours are to dieeeee forrrrrrr.
Cumin and coriander seeds have the most delicious fragrance, and i’m officially the combos new biggest fan.
I’m for flavour. You’re for flavour. We’re for this dish.
I know what i’m having for lunch tomorrow….
SEEDED SCHNITZEL WITH ROAST VEGGIES
Seeded Schnitzel recipe adapted from Donna Hay – ‘Fresh + Light’ Magazine pg 104
1/4 jap pumpkin, cut into small chunks
1 sweet potato, peeled, cut into small chunks
1 carrot, roughly cut into small strips
1 capsicum, roughly chopped
1 onion, cut into thick segments
1/2 cup extra virgin olive oil
salt and pepper to season
2 x 200g chicken breast fillets, halved lengthways
2 tablespoons extra virgin olive oil
1 tablespoon sesame seeds
20g sunflower seeds
20g pepita seeds
1 teaspoon coriander seeds, crushed
1/2 teaspoon ground cumin
10g freshly grated parmesan, plus more to garnish
1/2 teaspoon sea salt flakes
1/2 tablespoon parsley, plus more to garnish
feta, rocket and spinach to serve (optional)
1. Preheat the oven to 200C. Chop all the vegetables, and place the pumpkin, sweet potato and carrot into a medium sized bowl. Toss together with the olive oil and season well with salt and pepper. Pour those vegetables onto a roasting tray and place in the oven for around 40 minutes or until cooked through.
2. 10 minutes in to the vegetables roasting, toss the capsicum and onion in the left over oil in the bowl and add them to the roasting tray, trying keeping the onion segments together (so they don’t dry out into onion chips).
3. Meanwhile, make the spiced seeded crumb using a mortar & pestle or food processor, by crushing or blitzing the almonds, sesame seeds, sunflower seeds, pepita seeds, coriander, cumin, parmesan and sea salt until the mixture resembles coarse crumbs. Add the parsley and stir to combine.
4. Place the chicken on lined baking trays and sprinkle with the crumb mixture. Drizzle with the olive oil and roast for 10-15 minutes or until golden and cooked through.
5. Serve the veggies alongside the chicken, with a garnish of feta and parsley (I got a bit excited and used basil in the pictures), alongside some rocket and spinach. And of course a nice fresh grate of parmesan.
Thanks for stopping by!