Maple-roasted pumpkin and chicken salad

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

Recipe «Maple-roasted pumpkin and chicken salad» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.