Roast Vegetables & Chicken Salad

If you are looking for a quick and easy lunch or dinner, I’ve got your back with this one. This super simple roast vegetable & chicken salad really easy so easy to make. Plus like always it is jam packed with nutrients to nourish your mind, body and soul.



Super Simple Roast Vegetable & Chicken Salad


  • 2 cups of spinach (washed)
  • 3 cups seasonal vegetables (I used sweet potato, pumpkin, brussel sprouts, asparagus, broccoli)
  • 1 - 2 chicken breasts
  • 1 tsp coconut oil
  • 1 tsp Freedom Spices Moroccan Blend
  • 1 tsp Freedom Spices Kentucky Blend
  • 1 tbsp Tahini
  • Juice of 2 lemons
  • 1/4 tsp chili flakes


  1. Preheat oven at 180 degrees.
  2. Wash and drain your spinach, then divide onto two plates.
  3. Chop your seasonal vegetables and place together in a bowl. Mix through coconut oil and FS Moroccan blend until all the vegetables are coated.
  4. Line a baking tray with foil or baking paper. Spread your vegetables across the tin and place in the oven for 30 minutes or until golden.
  5. Line another baking tray with baking paper. Cut your chicken into cubes. Sprinkle FS Kentucky blend over the chicken and place onto your baking tray and bake for 20 - 30 minutes or until cooked through.
  6. Meanwhile put tahini into a small bowl and whisk through lemon juice and chili flakes. Set aside.
  7. Once vegetables and chicken are cooked, place them onto your spinach and pour your tahini dressing over the top.
  8. Enjoy.

Leave a comment

Please note, comments must be approved before they are published