Ingredients

• 3 thin sweet potatoes, cut into wedges
• 2 tablespoons extra virgin olive oil
• 3 teaspoons fennel seeds
• 1/2 x 140g bag Coles chopped kale
• 3 chicken breast fillets
• 2 x 250g packets Coles microwave brown rice and chia seed
• 1 tablespoon white wine vinegar
• 2 teaspoons golden syrup
• 2 ruby red grapefruit, peeled, sliced
• 1 orange, peeled, sliced
• 1 lemon, peeled, sliced
• 1/4 cup pitted Sicilian olives
• Greek-style yoghurt to serve
• Fresh mint leaves, to serve

Method

• Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
• Step 2 Place sweet potato on prepared tray. Drizzle with 1 tablespoon oil. Sprinkle with 2 teaspoons fennel seeds. Season with salt and pepper. Bake for 20 minutes or until almost tender. Add kale to tray. Bake for a further 10 minutes or until kale starts to brown and sweet potato is tender.
• Step 3 Meanwhile, brush chicken with 2 teaspoons remaining oil. Season with salt and pepper. Heat a chargrill pan over medium heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes. Thickly slice.
• Step 4 Heat rice following packet directions.
• Step 5 Whisk remaining oil with vinegar, golden syrup and remaining fennel seeds. Season with salt and pepper.
• Step 6 Divide sweet potato, kale, chicken, grapefruit, orange, lemon and olives among serving bowls. Drizzle with dressing. Serve with yoghurt and sprinkle with mint leaves.