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Kerri Remigio's roast vegetable salad with croutons and crumbed chicken

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This recipe from Coles Cooking Club member Kerri Remigio has everything you could need: crumbed chicken, roast veg and crusty bread. It’s perfect for a fuss-free family dinner.

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes
Kerri Remigio's roast vegetable salad with croutons and crumbed chicken

Ingredients

  • 400g baby white potatoes, halved
  • 1 small gold sweet potato, peeled, cut into wedges
  • 1 red capsicum, seeded, chopped
  • 1 red or brown onion, thinly sliced
  • 2 1/2 tbs olive oil
  • 100g cherry tomatoes
  • 150g crusty bread, cut into 2cm pieces
  • 60g pkt Coles Australian Baby Spinach

Crumbed chicken

  • 1/2 cup (75g) plain flour
  • 250g pkt Coles Panko Breadcrumbs
  • 1 egg, lightly whisked
  • 1 tbs milk
  • 2 Coles Australian RSPCA Approved Chicken Breast Fillets, sliced horizontally into thirds

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place potato and sweet potato on a plate and sprinkle with water. Cook in the microwave on high for 5 mins. Arrange on 1 lined tray with the capsicum and onion. Drizzle with 1 tbs oil and season. Roast for 30 mins or until tender, adding the tomatoes for the last 10 mins of cooking.

  2. Step 2

    Meanwhile, place bread on the remaining lined tray. Drizzle with 2 tsp of the remaining oil and season. Toss to coat. Bake for 5 mins or until golden brown.

  3. Step 3

    While the vegetables are roasting, to make the crumbed chicken, place the flour and breadcrumbs in separate bowls. Season. Whisk the egg and milk in another bowl. Dip the chicken in flour, turning to coat, then dip in the egg mixture. Add the chicken to the breadcrumbs and turn to coat. Heat remaining oil in a large frying pan over medium heat. Cook half the chicken for 4-5 mins each side or until golden brown and cooked through. Repeat with the remaining chicken.

  4. Step 4

    Combine the vegetables, croutons and spinach in a large bowl. Arrange on a serving platter. Serve with the crumbed chicken.