PANKO CHICKEN & ROAST VEG SALAD

SERVE: 2
SKILL: Easy

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.

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