Honey-roasted chicken, chickpea and carrot salad from Donna Hay Magazine, Apr/May 2011 (#56) (page 64)

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Notes about this recipe

  • pennyvr on July 23, 2019

    I used carrots and cauliflower and cherry tomatoes because I needed to use them up. Made a vegetarian version - I started the vegies as per instructions then after 10 minutes put some veggies and liquids with the chicken in a separate pan. I added roasted chickpeas to the vegetarian version before serving. I ate the leftovers with quinoa.

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