Treat the family to a chicken and vegie dinner with a difference.

Prep Time : 0:05 | Cook Time : 0:25 | Total Time : 0:30 | Serving : 4 person.

Ingredients

• 400g orange sweet potato (kumara)

• 4 (about 420g) parsnips

• 1 tablespoon olive oil

• Salt & freshly ground black pepper

• 3 15g pkts sesame seeds

• 4 (about 200g each) single chicken breast fillets

• 420g green beans, topped

• 85g (1/3 cup) Delikatess mayonnaise (Thomy Brand)

• 1 tablespoon fresh lemon juice

Method

• Step 1

  Preheat oven to 220°C. Line 2 large baking trays with baking paper.

• Step 2

  Cut sweet potato crossways into 1.5cm-thick slices and slice the parsnip diagonally into 1.5cm-thick slices. Place sliced vegetables and oil in a large bowl. Season with salt and pepper, and toss to coat. Arrange vegetables in a single layer on a lined tray. Roast in preheated oven for 10 minutes.

• Step 3

  Meanwhile, toast sesame seeds in a medium non-stick frying pan over medium heat, stirring often, for 5 minutes or until golden. Transfer to a plate or a sheet of baking paper. Pat each chicken fillet onto sesame seeds, turning, until well coated. Place coated chicken on remaining lined tray.

• Step 4

  Place the tray of coated chicken in the oven with the vegetables and cook for a further 15 minutes or until the vegetables are tender and the chicken is just cooked through.

• Step 5

  While the chicken and vegetables are cooking, cook the green beans in a medium saucepan of boiling salted water for 2-3 minutes or until tender crisp. Drain. Combine the mayonnaise and lemon juice in a small bowl and season with salt and pepper.

• Step 6

  Cut the chicken into thick slices. Serve immediately with roasted vegetables, green beans and drizzled with the lemon mayonnaise.