PREHEAT oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill to medium (if using).
- Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Combine with a drizzle of olive oil, lemon zest and juice, garlic and thyme and set aside to marinate at room temperature.
- Toss kumara, capsicum, courgette and eggplant with a drizzle of olive oil in prepared tray and lay in a single layer. Season well with salt and pepper and roast for 20–25 minutes until vegetables are tender. Turn once during cooking. Alternatively, while kumara is roasting, cook all remaining vegetables on BBQ grill for 2–3 minutes each side.
- Heat a drizzle of oil in a medium fry-pan on medium to high heat. Season chicken with salt and pepper and cook for 2–3 minutes each side or until golden and cooked through. Alternatively, cook on BBQ grill. Set aside, wrapped in foil to rest for 2–3 minutes.
- In a small bowl, combine yoghurt and mint.
TO SERVE, layer kumara, chicken, grilled vegetables, spinach and some feta on each plate. Spoon over yoghurt mint dressing. Garnish with remaining feta and mint.
300g chicken breast
Zest and juice of a lemon
1 clove garlic, minced
1 tablespoon finely chopped thyme leaves
400g orange kumara, scrubbed, sliced into 1cm thick rounds
½ capsicum, core and seeds removed, cut into 2 pieces
1 courgette ends trimmed, sliced lengthwise 1cm
½ eggplant, ends trimmed, sliced lengthwise 1cm
Yoghurt mint dressing
½ cup natural yoghurt
2 tablespoons chopped mint leaves
½ bag baby spinach leaves
70g feta cheese, crumbled
1 tablespoon mint leaves
Recipe by kiwi chef, Nadia Lim
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