Maple-roasted pumpkin and chicken salad

Cooking Meat Maple-roasted pumpkin and chicken salad

A light chicken recipe thats easy to whip up on the run.

Lables: Low carb Low sodium Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin, syrup and oil in a bowl. Toss to combine. Place pumpkin, in a single layer, on prepared tray. Season with salt and pepper.
  2. Bake for 20 to 30 minutes, adding walnuts to tray for the last 8 minutes of cooking, or until pumpkin is tender.
  3. Spray a frying pan with oil. Heat over medium-high heat. Cook chicken for 6 to 7 minutes each side or until cooked through. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
  4. Meanwhile, make Mustard dressing: Place oil, vinegar, syrup and mustard in a screw-top jar. Secure lid. Shake to combine. Place pumpkin, walnuts, chicken, salad mix, onion and dressing in a bowl. Toss to combine. Serve.

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800g butternut pumpkin, peeled, chopped
2 tbsp maple syrup
1 tbsp olive oil
1/2 cup walnut pieces
olive oil cooking spray
600g chicken breast fillets
100g spinach and rocket salad mix
1 red onion, thinly sliced
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp maple syrup
1 tsp wholegrain mustard

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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