- 650g chicken breast
- 2 tsp ground cumin
- 1 tbsp sweet paprika
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp Himalayan salt
- 1 tbsp fresh lime juice
- 1 red onion
- 1 red capsicum
- 1 green capsicum
- 1 small zucchini
- 2 garlic cloves, crushed
- 120g silverbeet, roughly sliced
- 1 ripe avocado
- 30g fresh coriander
- 1-2 jalapeños, sliced
- 1 lime
- 4 tsp olive oil
Preheat the oven to 160°C and line an oven tray with foil. In a bowl, combine cumin, paprika, garlic, coriander, oregano and salt.
Brush 2 tsp of olive oil onto the chicken breasts and using your hands coat them with half of the spice mixture. Place on the tray and roast for 20 minutes.
Slice the red onion, capsicum and zucchini into strips.
In a bowl mix the vegetables with the remaining spice mix and the crushed garlic. Add to the tray of your chicken (or separate tray if yours isn't big enough) and bake for a further 10 minutes or until chicken is cooked through.
In a pan, sauté the silverbeet over medium heat. Set aside.
Peel, destone and finely slice the avocado. Mash with a fork in the bowl and squeeze over the juice of half a lime.
Remove the chicken from the oven and slice it into thin strips.
To plate, portion out the silverbeet and top with the chicken, roasted vegetables, a dollop of avocado, sliced jalapeños, coriander and a squeeze of lime.