Chicken & Pumpkin Salad with Feta

Chicken & Pumpkin Salad with Feta

Ready in 40 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 15, 2019.
Order Now
Order Now

Ingredients

ROASTED VEG

  • 1/2 pack diced pumpkin
  • 2 baby beetroot, diced 1cm

CHICKEN

  • 1 pack lean chicken breast
  • 1 pack chicken spices
  • 1/2 tsp mustard

SALAD

  • 1/4 pack cherry tomatoes, halved
  • 1/2 baby cos lettuce, cut into bite sized pieces
  • 1/2 Lebanese cucumber, diced 2cm
  • 1 pack salsa verte

TO SERVE

  • 1 Tbsp feta cheese, crumbled

Steps

  1. Preheat oven to 220°C. Preheat BBQ to medium (if using).
  2. Prep & cook roasted veg. Toss together pumpkin, beetroot and 1/4 tsp oil on a lined tray and season. Roast for about 30 minutes, until tender.
  3. Prep chicken. Pat chicken dry, place in a bowl and season. Toss together with chicken spice, honey and mustard.
  4. Cook chicken. Heat 1/4 tsp oil in reserved pan. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook on BBQ.
  5. Prep salad veggies. Add all salad ingredients to a bowl, along with pumpkin and beetroot once cooked. Toss well and season to taste.
  6. Slice chicken. Slice chicken and toss with resting juices.
  7. Serve salad topped with chicken and feta.

Nutritional Information

Energy 1752 kj
419 kcal
Protein 39.1g
Carbohydrate 16.9g
Fat 20.3g