A wintry, one tray chicken winner, this halo-polishing and warming salad is everything you need to hit flavour highs in a low timeframe. Golden and spiced chicken gets cosy in the pan with broccoli and kale, then tossed with rice and an aioli-based sauce that brings everything together in one, big, happy bowlful.
Preheat oven to 200°C fan-forced. Chop broccoli into florets. Halve lemon. Peel and thinly slice eschalot.
Place broccoli, eschalot, chicken and lemon on a lined baking tray and drizzle with 30ml (1½ tablespoons) olive oil, 1½ teaspoons Mild Mannered Vadouvan and a sprinkle of salt and pepper. Toss to combine and coat chicken and vegetables. Bake for 20 minutes. While the chicken and vegetables are cooking, continue with step 3.
Place red wine vinegar, honey, remaining Mild Mannered Vadouvan and aioli in a bowl, season with salt and pepper and mix to combine.
Remove kale leaves from stems and discard stems. Tear kale leaves into small pieces and set aside. Add kale to tray with chicken and vegetables and toss to combine. Return to oven for a further 2–3 minutes or until kale has wilted.
Cook rice according to packet instructions.
Carefully remove tray from oven and remove chicken. Squeeze roasted lemon over vegetables. Add rice and dressing to the tray and toss to combine. Season with salt and pepper. Slice chicken. Divide veggie salad between bowls and top with sliced chicken and yoghurt.