Asian Beetroot, Honey Soy Chicken and Cashew Salad



  • Olive oil

  • 1 xTbsp of honey

  • 2xTbsp of soy sauce

  • 500g chicken breast

  • 1x pack of Coles Beetslaw (or alternative), comes with feta & Beetroot Balsamic Dressing

  • 600g sweet potato, cubed

  • 1 /2 butternut pumpkin, cubed

  • 2xred capsicum, sliced

  • 2xzucchini, sliced

  • 90g cashews

  • 1 /2 cup of cranberries

  • Large tin chickpeas, drained

  • Salt and pepper to season

  • Sesame seeds


  1. Pre heat the oven to 180 degrees celsius

  2. Add soy sauce and honey to chicken in a bowl and mix until coated

  3. Drizzle veggies with olive oil and season with salt and pepper. Bake in the oven for ~45 minutes

  4. When veggies are almost done, cook the chicken on medium to high heat, not for too long though – you don’t want it to dry out. Set aside.

  5. Add some salad mix to dinner/lunch bowls.

  6. Top with roasted veggies, chickpeas and chicken.

  7. Decorate with cranberries, cashews, sesame seeds, feta cheese and dressing.

  8. Devour

Original Article

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