Chicken Bites
Boneless Chicken Breast	g
Olive Oil	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
White Aceto Balsamico	tbsp
Corn Starch	tbsp
Ground Turmeric	tsp
Sweet Paprika Powder	tsp
Salt & Pepper to taste
Crispy Potatoes
Yukon Gold Potatoes	g
Garlic Clove
Olive Oil	tbsp
Cherry Tomatoes	g
Salt & Pepper to taste
Beetroot Cream
Beetroot	g
Feta Cheese	g
Fresh Mint	g
Lemon Juice	tbsp
Garlic Powder	tsp
Salt & Pepper to taste
Soy Sesame Dressing
Soy Sauce	ml
Rice Vinegar	ml
Agave Syrup	g
Tahini Paste	g
Ice Water	tbsp

1. Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine 2 tablespoons olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, corn starch, turmeric, paprika, and a large pinch of each salt, pepper. Toss well to combine and let sit for ca. 15-20 minutes.
2. Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. In the meantime, wash the potatoes with peel, pat dry and cut into halves. Wash the cherry tomatoes carefully and leave on the panicle. Peel and mince the garlic cloves.
3. On the baking sheet, toss the potatoes with 2 tablespoon olive oil and minced garlic. Season with salt and pepper. Roast for 20 minutes, or until tender.
4. Remove the potatoes from the oven. Push the potatoes to one side of the pan and add the chicken on the other half of the pan. Top the potatoes with the cherry tomatoes. Return the pan to the oven and roast for additional 20 minutes, until the chicken is cooked through.
5. For the dressing, mix the soy sauce, rice vinegar, agave syrup, tahini and water. Season with salt and pepper.
6. For the beetroot feta cream, wash the mint, shake dry and pluck the leaves from the stem. Combine all ingredients in a food processor and pulse until smooth and creamy.
7. To serve, spread the beetroot feta cream onto plates, add the baby leaf salad and drizzle with the dressing. Add the potatoes, the chicken and cherry tomatoes, top with more soy vinaigrette.

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