CHICKEN, VEGGIE AND SALAD PLATE

Sweet potato (I used Korean sweet potato) 1/4 cup rice Sliced chicken breast 1/2 cup baby spinach leaves 1/2 grated carrot 1/4 cup sliced cucumber 1/4 cup cherry tomatoes 1/4 cup corn kernels Halloumi (optional) 1. Cut sweet potato into wedges, season with oil, salt, pepper, paprika and mixed herbs. Cook for 20-30 minutes in a 180 degrees Celcius oven. You can also mix through some eggplant or zucchini. 2. Cook rice with a teaspoon of ground cumin seeds, 2 teaspoons oil and a pinch of salt. Once cooked mix through some freshly squeezed lemon juice. 3. Cover chicken with 1 tablespoon paprika, 1 teaspoon thyme, salt and pepper. Cook in a frying pan over a medium heat and set aside. Fry the halloumi and set it aside with the cooked chicken. 4. Place the sweet potato, rice, chicken and halloumi on the plate and add your salad ingredients. NOTE: You can add any salad and vegetable ingredients you like, if you are vegetarian replace the chicken with some marinated tofu or some oven roasted. spiced chickpeas.

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