Chicken with roasted radish and pea salad

Photographer: Steve Brown

Don’t sleep on roasted radishes! They mellow, sweeten and pair perfectly with tender chicken and crunchy greens in this speedy dinner.

Serves: 4

Time to make: 30 mins

Ingredients

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2 tablespoons olive oil
500g chicken breast
2 bunches radishes
1 bunch asparagus
150g sugar snap peas, halved lengthways
125g snow peas, thinly sliced

Creamy lemon dressing
¼ cup reduced-fat Greek-style yoghurt
1 bunch chives, finely chopped
1 lemon, zest and 2 tablespoons juice

Instructions

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1 Preheat oven to 180°C.

2 Heat oil in a frying pan over high heat. Cook chicken for 2 minutes each side until lightly golden. Place onto an oven tray with the radishes and cook in the oven for 20 minutes.

3 Meanwhile, bring a pot of water to the boil over high heat and blanch asparagus for 2-4 minutes until tender. Place into cold water to cool. Drain well and place on a serving platter along with peas and radishes.

4 To make the dressing, combine all ingredients in a small bowl, reserving 1 tablespoon of chives to garnish.

5 To serve, slice chicken thinly. Place over dressed salad and drizzle with dressing. Garnish with extra lemon zest if desired.

Variations

Top salad with prawns or pork fillet instead.

Nutrition Info (per serve)

Calories 400 cal

Kilojoules 1680 kJ

Protein 36 g

Total fat 24 g

Saturated fat 6 g

Carbohydrates 8 g

Sugar 7 g

Dietary fibre 5 g

Sodium 103 mg

Calcium 108 mg

Iron 3.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.