Chicken and Pumpkin Salad with Toasted Walnuts and feta
Ready in 35 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 3, 2019.
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 3, 2019.
Ingredients
PUMPKIN
- 200g diced pumpkin
- 1 baby beetroot, diced 2cm
- ½ cup frozen peas
CHICKEN
- 1 pack lean chicken breast steak
- 1 pack chicken spice
- ¼ tsp mustard ^
SALAD
- ¼ pack cherry tomatoes, halved *
- ½ lettuce, chopped
- 1 pack salsa verte
- ¼ capsicum, diced 2cm *
TO SERVE
- 2 tsp walnuts
- 1 Tbsp feta cheese, crumbled
Steps
-
Preheat BBQ hot plate or grill to medium (if using). Preheat oven to 220ºC.
-
Prep & cook pumpkin. Toss together pumpkin, beetroot and ¼ tsp oil on a lined tray and season. Roast for 20 minutes.
-
After 20 minutes, ad
-
Toast walnuts. Heat a dry fry-pan on low-medium heat. Toast walnuts for about 1 minute, stirring often. Remove from pa and reserve pan.
-
Prep chicken. Pat chicken dry, place in a bowl and season. Toss together with chicken spice and mustard.
-
Cook chicken. Heat ¼ tsp oil in reserved pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook on BBQ.
-
Prep salad. Add all salad ingredients to a bowl along with pumpkin, beetroot and peas once cooked. Toss well to combine and season.
-
Slice chicken and toss with resting juices.
-
Serve salad topped with chicken, walnuts and feta.
Nutritional Information
Energy |
1875 kj 448 kcal |
---|---|
Protein | 41.6g |
Carbohydrate | 22.8g |
Fat | 19.3g |