Chicken Caesar Salad with Roast Pumpkin

Chicken Caesar Salad with Roast Pumpkin

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, January 6, 2019.
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Ingredients

PUMPKIN

  • ½ pack diced pumpkin

EGG

  • 1 egg ^

SALAD

  • ½ tomato, diced 1cm *
  • ½ baby cos lettuce, cut into bite-sized pieces
  • 1/8 red onion, thinly sliced *
  • 1 pack Caesar dressing

CHICKEN

  • 140g pack lean chicken breast steak
  • 1 pack chicken seasoning
  • ½ tsp mustard ^
  • ½ pack green beans, sliced 2cm *

TO SERVE

  • 1 Tbsp feta cheese *

Steps

  1. Preheat oven to 220ºC. Bring a pot of hot water to the boil. Preheat BBQ grill or hot plate to medium (if using).
  2. Serve salad topped with chicken, green beans and egg. Crumble over feta.
  3. Cook pumpkin. Toss pumpkin on a lined tray with ¼ tsp oil. Season and bake for 20-25 minutes, until tender and golden.
  4. Cook egg. Cook egg in pot of boiling water for 7-8 minutes (cook for 12 minutes if you prefer hard boiled). Drain, rinse under cold water until cool. Peel egg, cut into quarters and season.
  5. Prep salad. Add all salad ingredients to a bowl, toss to combine and season.
  6. Prep chicken. Pat chicken dry and cut in to steaks. Place your hand on top of breast and slice through horizontally.
  7. Heat ¼ tsp oil in a fry-pan on low-medium heat. Place chicken, chicken seasoning and mustard into a bowl along with a pinch of salt and toss to combine.
  8. Cook chicken. Cook for about 5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered then slice. Reserve pan.
  9. Wipe same pan clean and return to medium heat. Cook beans in pan along with a dash of water for 1-2 minutes, tossing, until tender. Drain if necessary and season.
  10. Finish salad. Add pumpkin to bowl with salad and toss well to combine.

Nutritional Information

Energy 1875 kj
448 kcal
Protein 44.0g
Carbohydrate 13.1g
Fat 23.5g