Indonesian-Style Chicken with Sambal Roasted Vegetables & Bok Choy

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, October 6, 2024.

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Transport your taste buds to Indonesia with this tantalizing chicken weeknight winner! Chicken and seasonal vegetables are coated in a pre-made sambal paste.

Ingredients

Sambal Vegetables

400g potatoes, cut into 1cm rounds
1 cauliflower half, cut into small florets
50g sambal paste
1 tsp oil

Chicken

600g free range chicken breast, cut into steaks
2 tsp oil
50g sambal paste

Bok Choy

1 twin pack baby bok choy, cut into quarters
100g baby spinach
1 pack sesame seeds
1 tsp sesame oil
1/2 tsp fish sauce

To Serve

4 Tbsp garlic aioli

Steps

Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
Slice potatoes into 1cm-thick rounds and cut cauliflower into small florets. Toss both on a lined oven tray with first measure of sambal paste and oil and season with salt. Roast in oven for about 25 minutes, until tender and golden.
Pat chicken dry and cut into steaks (S4 & S2 only) by placing your hand flat on top of chicken and slicing through horizontally. Season with salt.
Heat oil in a large frypan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. When cooked, add second measure of sambal paste to pan and turn chicken a few times to coat in paste for about 1 minute. Rest, covered before thinly slicing.
Cut bok choy into quarters. Cook in boiling water for about 3 minutes, until bright green and tender. Drain and return to pot with spinach, sesame seeds, sesame oil and fish sauce. Toss to coat and keep warm.
Plate sambal veggies with greens and slices of chicken. Dollop over aioli.

Nutritional Information

Energy	1740 kj 416 kcal
Protein	39.4g
Carbohydrate	16.1g
Fat	20.1g