• Preheat oven to 220°C/200°C fan-forced. 
• Slice onion (see ingredients) into wedges. 
• Cut carrot and orange kūmara into bite-sized 
chunks. Slice courgette into half-moons. 

• Place onion, carrot, kūmara and courgette on a 
lined oven tray. Drizzle with olive oil and season 
with salt and pepper. Spread out evenly, then 
roast until tender, 20-25 minutes. Allow veggies 
to cool slightly. 
TIP: If your oven tray is crowded, divide between 
two trays.

• Meanwhile, place your hand flat on top of each 
chicken breast and slice through horizontally to 
make two thin steaks. 
• In a medium bowl, combine sweet soy 
seasoning (see ingredients) and chicken, 
turning to coat.

• When the veggies have 10 minutes cook time 
remaining, heat a large frying pan over 
medium-high heat with a drizzle of olive oil. 
• Cook chicken until cooked through, 
3-5 minutes each side (cook in batches if your 
pan is getting crowded). 
• Remove pan from heat, then add sweet chilli 
sauce, turning chicken to coat. 
TIP: The marinade will darken and caramelise, this 
adds to the flavour!
TIP: The chicken is cooked through when it’s no 
longer pink inside.

• When veggies have cooled slightly, add mixed
salad leaves and a drizzle of rice wine vinegar
and olive oil to the tray. Toss to coat. Season 
with salt and pepper. 

• Slice sticky sweet-soy chicken, if preferred.
• Divide roasted veggie salad between plates. 
• Top with chicken, spooning over any remaining 
marinade from the pan. Tear over coriander to 
serve. Enjoy!