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Chicken, pumpkin and chickpea salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
50 minutes
50 minutes
Create a quick and affordable dinner with just six basic ingredients!
Ingredients:
- 750g butternut pumpkin, peeled, cut into 2.5cm pieces
- Olive oil spray
- 400g chicken tenderloin
- 400g can chickpeas, drained, rinsed
- 75g Greek feta cheese, crumbled
- 100g baby spinach
Instructions:
- Preheat your oven to 240ºC/220ºC fan-forced and line a large baking tray with baking paper. Arrange the pumpkin on the tray, spray it with oil, and generously season with salt and pepper. Roast for 30-35 minutes until beautifully golden and tender.
- Preheat a chargrill pan over medium-high heat. Spray the chicken with oil and season with salt and pepper. Grill the chicken for 2 to 3 minutes on each side until cooked through. Transfer to a cutting board and slice diagonally in half.
- In a bowl, mix together chickpeas, feta, spinach, pumpkin, and chicken. Enjoy!
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