Crumbed Chicken with Miso Cauliflower and Broccoli

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 22, 2018.

To make the mayo more kid-friendly, add 1 Tbsp tomato sauce to the mayonnaise instead of the sriracha.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Cut broccoli into florets; thinly slice onion.
Toss cauli pearls, broccoli, onion and parsnips on prepared tray with a drizzle of olive oil and cauliflower spice mix. Season and roast for about 20 minutes, until tender and golden. Turn once during cooking.
While vegetables cook, heat a drizzle of oil in a large frypan (preferably non-stick) on medium heat. Cook chicken for 2-3 minutes each side (depending on thickness), until golden and cooked through, adding more oil as needed. If crumb starts to burn, reduce the heat. Set aside to rest for about 2 minutes before slicing thickly.
While chicken cooks and rests, combine sriracha and mayonnaise together in a small bowl, season to taste and set aside. When vegetables have finished cooking, add spinach, miso sesame dressing and chilli flakes (if using). Toss to combine and season to taste.
To serve, divide miso veggies between plates. Top with crumbed chicken and dollop over sriracha mayo.