Creamy Basil Chicken with Roasted Vegetable Salad

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Toss kumara and carrot on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 15 minutes. While kumara cooks, cut broccoli into small florets. Remove veggies from oven, toss and add broccoli to tray. Return veggies to oven to roast for a further 10 minutes, until tender.
2. While vegetables are roasting, pat chicken dry with paper towels and place in a shallow bowl with mustard, olive oil and salt and mix to coat.
3. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2 minutes each side, until browned. Add red onion and cook for about 1 minute, until softened. Pour wine/stock into pan and rub base of pan with a wooden spoon to release any brownings.
4. Simmer for 1-2 minutes, until liquid has reduced by half then reduce heat to medium. Add cream and cook for 2-3 minutes, until chicken is cooked through and sauce is thick and creamy. Remove pan from heat and allow to cool slightly before folding through basil pesto. Season to taste.
5. Place roast vegetables into a large bowl, along with spinach and sweet chilli sauce. Toss to combine and season to taste with salt and pepper. Roughly chop basil leaves and thinly slice spring onions.
6. To serve, divide roasted vegetable salad between plates and top with creamy basil chicken. Sprinkle over basil leaves and spring onions.