Ingredients: 2 x boneless chicken thighs 1/4 cup Panko crumbs 3 tbsp grated parmesan cheese 2 tbsp Dijon mustard 3 cups baby spinach 1 beetroot 1 zucchini 1 small sweet potato Extra virgin olive oil Balsamic vinegar Salt & pepper, to season
Method: 1. Preheat oven to 180 degrees 2. Dice beetroot, sweet pot, zucchini into cubes. Toss in olive oil, season with salt and pepper and lay on a tray. Bake for 20 minutes. 3. Bash chicken thighs between baking paper with a rolling pin then lay flat on another baking tray. 4. In a bowl, mix Panko breadcrumbs with a good handful of grated Parmesan. 5. Coat each chicken fillets with Dijon mustard and then sprinkle the crumbs on top. Pat down so they stick. 6. Drizzle the chicken with a little oil and bake for 15 minutes or until cooked through. 7. Remove veggies from oven, add to baby spinach leaves and drizzle a bit of balsamic vinegar. Toss gently. 8. Serve with crispy chicken on bed of warm salad.