Sunday, May 10, 2015

Roasted Veggie & Chicken on Sticks

It's Mother's Day! 

Since we had celebrated last night with a big lobster feast, I thought we may stay home for a simple lunch today. I found some organic purple carrots and sweet potatoes given by my sister in law few days back, so I thought they will be perfect for making roasted veggie with balsamic vinegars. Added with some herbs grilled chicken, we could make some really yummy satay sticks.

So I did, and the entire family loved it!

I love mine with lots of lime and firely chili sauce from oz.

Preparation time: 20 minutes
Cooking time: 30 minutes

• 600gm chicken fillet, cut into cubes
• 2 fresh limes
• 1 purple carrots, cut into big chunks
• 1 carrots, cut into big chunks
• 2 sweet potatoes, cut into big chunks
• 1 Japanese cucumber, cut into big chunks
• 1 yellow onion, cut into wedges
• 1 orange bell pepper, cut into long strips
• 12-18 cherry tomatoes (i used half for roasting and the remaining served fresh)
• some fresh basil leaves

* you may replace the purple carrots with potatoes.

Marinate for the Chicken:
• a dash of pepper
• 1.5 teaspoon of salt 
• 1 table spoon of shaoxin wine
• a dash of paprika powder
• a dash of garlic powder
• a dash of dried basil & fresh basil leaves (chopped)
• 1 tablespoon of olive oil

Seasoning for Vegetables:
• 1 tablespoon of balsamic vinegar
• 1 tablespoon of olive oil
• a dash of pepper
• a dash of salt
• a dash of black pepper
• a dash of garlic powder
• a dash of dried basil & fresh basil leaves (chopped)

* adjust all seasoning according to your preference, I did not really measure them, just drop about 4-6 dabs per seasoning.

The Making:
1. Wash and marinate the chicken cutlets at least 1 hour before cooking. Make sure you rub the salt and pepper evenly.

2. Preheat the oven at 220°c, then start preparing yor vegetables.

3. Cover the baking tray with a layer of alumnion foil (this is for easier washing later so you don't have a sticky tray!), toss the veggie into the tray and add all the seasoning. Mix them with your hands to make sure all seasoning are evenly coated.

Love the beautiful color combination...

4. Cover a layer of alumnion foil over the grill bars, poke some holes using fork and place the chicken cutlets on top (refer to pic below). 

5. Put the tray in middle section of the oven and roast for 20 minutes. On the 20th minutes, remove them from oven and turn the veggies & chicken over to the other side. You may brush some honey over the chicken for a sweet and richer taste now or just leave them as-is. Continue roasting for another 10 minutes. 

6. Once done, let the roasties cold down before arranging them onto the sticks.

7. To serve, squeez some lime juice over the sticks and serve with your favorite hot or sweet sauce... Enjoy!

Lastly, happy Mother's Day to all the great moms out there.. ❤️

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