BALSAMIC CHICKEN & PUMPKIN SALAD
COOKBOOK: SUPER FOOD IDEAS
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When making a salad, don’t we tend to stick to the same?
Add a little variety! Variety in a dish as simple as a salad gives you the opportunity to introduce your palate to other foods which you may not ordinarily try on their own.
There are some salads that are more like a meal and this is one of them. I used to buy the pumpkin in whole and prepared it myself. I have recently given up on that and started buying the cubed pumpkin pieces which are sold in the fresh fruit / vegies section at your supermarket. You may pay a little more but it does cut out a lot of the preparation time.
You’ll need time for cooking the chicken and pumpkin but once that has been done it’s only a matter of putting it all together in minutes.
RECIPE: This mag has some great recipes! This is definitely one of them. A simple dressing that gives it just enough flavour.Another great recipe!
2x chicken breast, trimmed
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
350g butternut pumpkin, peeled and cut into 2cm pieces
100g baby rocket
200g grape tomatoes, halved
1/2 x 400g can butter beans, drained and rinsed
1/2 medium red onion, thinly sliced
Preheat oven 200C Line a large baking tray with baking paper. Cut three shallow slits into each chicken breast.
Heat oil in frying pan. Cook chicken on each side for 2-3mintes or until browned. add 2 tablespoons of vinegar. Coat chicken with vinegar in frying pan. Season with salt and pepper. Bake for 20minutes or until chicken is cooked through and pumpkin is tender. Thinly slice chicken.
Meanwhile, place rocket, tomatoes, beans and onions (if you don’t like raw onions, stir fry them with the beans) in a bowl. Season with salt and pepper. Toss to combine. Divide rocket mixture between dishes. Top with pumpkin and chicken. Drizzle with remaining oil and vinegar. Serve.