Calorie-Conscious Mediterranean Chicken Salad

Nutrition per serve

Ingredients

• 400g butternut pumpkin
• 1pcs red onion
• 10g Italian seasoning
• 1pcs tomato
• 2clov garlic
• 300g chicken tenderloins
• 50g mixed salad leaves
• 23ml olive oil
• 10ml balsamic vinegar

Method

1. Step 1 — Roast pumpkin and onion
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the pumpkin and cut into 1cm-thick wedges. Cut the onion into thin wedges. Put the pumpkin and onion on the lined tray. Drizzle with 2 tsp olive oil and 2 tsp balsamic vinegar, scatter over half the Italian seasoning, season with pepper and toss to coat. Roast for 25 mins or until tender.
2. Step 2 — Prep ingredients
   Meanwhile, cut the tomato into thick wedges. Crush or finely chop 2 garlic cloves. Combine the garlic, remaining Italian seasoning and 2 tsp olive oil in a large bowl and season with pepper. Add the chicken and toss to coat.
3. Step 3 — Pan-fry chicken
   Heat a medium frypan (see Kitchen hack) over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan and coarsely shred using two forks.
4. Step 4 — Toss salad
   Put the salad leaves, tomato and 2 tsp olive oil in a large bowl. Add the chicken and roast pumpkin and onion and gently toss to combine.
5. Step 5 — Serve up
   Divide the salad among bowls and enjoy!
6. Step 6 — Kitchen hack
   Want to cut down on washing up? Instead of pan-frying the chicken, add it to the tray of veggies for the last 8 mins of roasting or until cooked through.

Allergens

Sulfit