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Honey-roasted Chicken with Roast Chickpeas & Vegetables Salad


Honey-roasted Chicken with Roast Chickpeas & Vegetables Salad

After braving through last week's doom and gloom, I'm feeling super ambitious this week! I want to cook a dish that can satisfy the requirements of four blog hops. Yes, FOUR! Hahaha!

Here they are:

(1) Little Thumbs Up (LTU) with the theme "Honey" hosted by yours truly

(2) IHCC March 2016 Potluck

(3) Kitchen Flavours' Bake-Along with the theme Baked/Roast Chicken

(4) Deb's Souper (Soup, Salad, Sammies) Sundays

Guess what? Donna Hay has one recipe that does exactly what I want! This is the one: Honey-roasted Chicken with Roast Chickpeas & Vegetables Salad. There's honey (for LTU), roasted chicken (for bake-along), roast chickpeas & vegetables salad (for Souper Sundays), and it's a Donna Hay's recipe (for IHCC). Woohoo! One stone kills four birds. Hah.

Dinner is served!

Recipe adapted from Donna Hay's website.

Ingredients:
(Serves 4)

1/2 large beetroot, peeled and cut into thick strips
1 large carrot, peeled and cut into thick strips
1 medium red onion, cut into eight wedges
1 cup frozen baby peas, thawed
1/4 cup honey
2 tablespoons olive oil
Sea salt and freshly ground black pepper
4 x 200g chicken breast fillets, skin on
2 x 400g cans chickpeas, drained and rinsed


How to:

1. Preheat oven to 200°C.

2. Place the beetroot, carrots, onion wedges, baby peas, honey, 1 tablespoon olive oil, salt and pepper on a large baking tray and toss to coat. Roast for 10 minutes.

3. Add the chicken breasts and chickpeas to the tray, drizzle with olive oil and roast for another 30 minutes or until the chicken is cooked through.

4. Top the roasted chickpeas and vegetables salad with the roasted chicken breast. Serve.


An explosion of colors, tastes, and textures.


Photobucket

This post is also linked to the event, Little Thumbs Up (Little Thumbs Up March 2016: Honey) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).



I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, IHCC March 2016 Potluck!



I'm also linking this post to the event, Bake-Along #93: Theme - Bake/Roast Chicken organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.
 


I'm also linking this post to the event, Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen.


16 comments

  1. I always find hard to grilled a perfect moist and tasty chicken breast. Thanks for sharing your recipe.

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  2. Hi Joyce,

    Love your 1 stone kills 4 "birds" recipe! Brilliant!

    Zoe

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  3. The chicken and roast veggies look really delicious. I also like that it isn't nearly as complicated to make as it looks. Glad that last week's blue mood has passed.

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  4. A great problem solver with this dish!

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  5. I always love a dish I can use for multiple events. ;-) This looks fabulous--you got great color on that chicken and your roasted chickpea and veggie salad looks delectable. Thanks for sharing it at Souper Sundays too!

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    1. Thanks Deb! I'm so happy to be able to link at Souper Sundays. :)

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  6. hello joyce! wish i can hv your chicken dish on my table now..dont mind a late supper! thanks for joining in our roast chicken theme and cheers to other events too!

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  7. Hi Joyce,
    You are one clever gal! One stone kills four birds! Oh yes! Both your chicken and salad looks so delicious! Wish I could join you for dinner! :)

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  8. Four birds - one stone, and delicious too!! You totally rocked it this week. That chicken looks glorious, and as for that salad - I could actually eat a plate full of that all on its own.

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