Chicken and Spinach Salad with Greek Vinaigrette and Feta

Chicken and Spinach Salad with Greek Vinaigrette and Feta

Ready in minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, January 27, 2019.
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Ingredients

SALAD

  • 1 pack diced pumpkin
  • 1 baby beetroot, quartered
  • ¼ red onion, roughly chopped
  • ½ carrot, diced 2cm
  • 1 pack chicken spice mix
  • 1 handful baby spinach
  • 1 pack Greek dressing

CHICKEN

  • 1 pack lean chicken breast steak

TO SERVE

  • 1 Tbsp feta cheese, crumbled
  • 1 pack toasted super seeds

Steps

  1. Preheat BBQ grill or hot plate to medium-high (if using). Preheat oven to 220ºC.
  2. Prep & cook salad. Toss all salad ingredients (except spinach and Greek dressing) with ½ tsp oil on a lined tray and season. Bake for 18-20 minutes, until tender.
  3. Prep & cook chicken. Heat ¼ tsp oil in a fry-pan on medium-high heat. Pat chicken dry, season and cook for 3-5 minutes each side (depending on thickness), until golden and cooked through. Alternatively, cook on BBQ. Rest, covered.
  4. Finish salad. Add spinach and dressing to tray with roasted vegetables, toss to combine and season.
  5. Serve salad topped with chicken, feta and super seeds. READY

Nutritional Information

Energy 1860 kj
445 kcal
Protein 39.6g
Carbohydrate 23.2g
Fat 19.6g