Teriyaki Chicken Bowl with Roasted veg and Pickled Slaw
Serves 6
- 500 g carrot, cut into bite size pieces
- 500 g zucchini, cut into bite size pieces
- 500 g sweet potato, cut into bite size pieces
- 1 red onion, cut into quarters
- 4 cloves garlic
- 2.5 tbsp olive oil
- 1.5 tbsp Roast vegetable sprinkle
- 800 g chicken thigh fillets (6 pieces)
- 500 g slaw mix
- .5 cup red wine vinegar
- .5 cup soy sauce
- .3 cup honey
- .3 cup extra virgin olive oil
- 2 cloves garlic, crushed