Roast Pumpkin & Chicken Salad
A huge delicious salad makes a perfect lunch time meal.
THE RECIPE
Serves: 4
- Total preparation time: 5 minutes
- Total cooking time: 30 minutes
Ingredients
- 600g pumpkin, finely diced
- 400g chicken breast, diced
- 200g red capsicum, sliced
- 2 carrots, sliced
- 200g cherry tomatoes, cut in half
- 120g reduced fat feta
- 120g baby spinach
- 4 Tbs fat free balsamic
- 12g pine nuts
Method
- Preheat the oven to 200°C and line a tray with baking paper. Roast the pumpkin, carrots, and capsicum for 25-30 minutes.
- Meanwhile, in a large bowl, combine the spinach, feta, tomatoes, and pine nuts.
- In a small non-stick frypan, cook the chicken until it is cooked through. Add it to the salad along with the roasted pumpkin, carrots, and capsicum.
- Top the salad with balsamic dressing. Enjoy!
Nutrition Information
- Calories: 361kcal
- Protein: 39g
- Carbohydrates: 33g
- Fat: 7g
- Fibre: 6g
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