Heat the oven to 190 °C

1. Wash the fillet, dry it with a paper towel and cut it into bite-sized pieces. Place in a bowl and add salt, cumin, coriander, smoked paprika and mix well.

2. Peel the potatoes and sweet potatoes and cut them into approximately two cm cubes, and the carrots into rings approximately ½ cm thick.

3. Wash the zucchini and cut it into cubes about 1 cm thick. Wash the broccoli and cut the flowers from the stem. Wash the pepper and cut it into strips about 1 cm thick. Peel the onion and cut it into rings about ½ cm thick.

4. Place baking paper on a large baking sheet and arrange sliced ​​potatoes, sweet potatoes, carrots, zucchini and peppers on it. Season everything with salt and drizzle with olive oil, then arrange the sliced ​​chicken over the vegetables. Then add the broccoli florets and onion rings, then lightly salt and add olive oil. Bake in the preheated oven until the potatoes and sweet potatoes are cooked, about 30 minutes, depending on the power of your oven.

While the chicken and vegetables are roasting, make the salad.

1. Rinse the chickpeas. Wash the vegetables and finely chop the radicchio, and cut the onion and radishes into rings.

2. Add all ingredients to a bowl, mix well and taste, add salt or vinegar if necessary. Serve with roasted chicken and vegetables and enjoy the flavors!

Recipe: Vedrana Orlović (@kefirolicious)