Grilled Bbq Spiced Chicken And Roasted Veggie Delight

Prep:

1. Slice zucchini into 0. 6 cm rounds.
2. Peel carrots and thinly slice into 0. 3 cm rounds.
3. Pat chicken dry with paper towls.
4. Preheat oven to 200°c.
5. Rinse mixed salad leaves.
6. Cut lemon into wedges, juice (1 tsp/person).
7. Quater chat potatoes.

Method:

1. Meanwhile, in a bowl, mix chicken breast fillets with lemon juice, olive oil (1 tsp/person), and remaining bbq spice mix. Toss to coat evenly.
2. Heat an oiled grill plate or non-stick frying pan over medium to high heat. Cook chicken for 5-6 minutes on each side. Remove, cover with foil, and rest for 5 minutes. Thickly slice.
3. Transfer potatoes and carrots to a large baking dish or sheet pan (use two pans for 4 or 6 servings to avoid crowding), spreading them in a single layer. Reserve zucchini in the bowl, covered. Roast potatoes and carrots for 10 minutes.
4. Arrange mixed salad leaves on a platter and drizzle with dressing. Top with sliced chicken and roasted vegetables. Garnish with lemon wedges.
5. For the dressing, whisk balsamic vinegar with the olive oil used in the salad (3:1 oil-to-vinegar ratio). Season with salt and pepper.
6. In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil (1 tbsp/person), sprinkle with half the bbq spice mix and season with salt and pepper. Toss to coat evenly.
7. Remove baking dish from oven. Add reserved zucchini to the pan, tossing gently with the partially roasted potatoes and carrots to coat with pan juices. Spread all vegetables in a single layer. Roast for an additional 10-15 minutes, stirring halfway, until potatoes are tender and golden, carrots are caramelized, and zucchini is tender with slight browning.