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Roasted Chicken in a bed of salad with Pineapple Vinaigrette

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

 3 piece Chicken, thigh fillet
 1 tbsp Olive oil
 1 tsp Paprika, ground
 0.5 tsp Oregano, dried
 0.5 tsp Brown Sugar
 0.5 tsp Sea Salt
 300 g Green Leaf Lettuce
 1 piece Cucumber
 1 piece Ripe Tomato
 1 piece red onion, thinly sliced
 1 piece Green Apple
 0.25 cup Walnuts
 0.3 piece Pineapple
 0.5 cup Olive oil
 0.25 cup Honey
 2 tbsp Apple Cider vinegar
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
1

For the roasted chicken thighs: In a bowl combine, paprika, cumin, oregano, brown sugar, sea salt, and olive oil.

2

Rub the spices into the thigh chicken fillet and roast the chicken thighs using the Breville Oven for 180 Deg C for 15 mins. Set aside when cooked.

3

For the pineapple vinaigrette, combine pineapple, olive oil, apple cider vinegar, salt and pepper into Breville blender. Process until smooth consistency.

4

Assemble the washed lettuce, sliced tomato, sliced onions, cucumbers, green apple, and walnuts in a salad bowl.

5

Slice the chicken thigh fillet into strips and top it into the salad. Serve pineapple vinaigrette on the side. Enjoy.

Nutrition Facts

Servings 2

Amount Per Serving
% Daily Value *
Sodium 2250mg94%
Total Carbohydrate 555g185%

Sugars 525g
Protein 195g390%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.