Ingredients
Scale
- 1/2 Butternut Pumpkin
- 2 chicken breast
- 2 tablespoon olive oil
- salt and pepper, to season
- 100g baby spinach leave, washed and stems removed
- Red onion, thinly sliced
- Red capsicum, thinly sliced
- 250g cherry tomato, sliced in half
- 150g fetta, diced
- Praise Zero Balsamic and Herb Dressing, to taste
Instructions
- Preheat oven to 180C, fan forced
- Peel and dice pumpkin into small bite size pieces
- Heat 1 tablespoon oil in a frying pan over medium-high heat, cook chicken for 2 to 3 minutes each side or until browned
- Place chicken and pumpkin into a baking tray, drizzle remaining 1 tablespoon of oil over pumpkin pieces and season pumpkin and chicken with salt and pepper.
- Bake in oven for 20-25 minutes or until chicken has cooked through and pumpkin is tender and golden.
- Remove chicken and pumpkin from oven, while cooling prepare salad
- Place spinach, onion, capsicum, cherry tomatoes, feta into salad bowl. Top with pumpkin, chicken and Praise Zero Balsamic and Herb Dressing.
- Serve and enjoy.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
