Name: Maple-roasted pumpkin and chicken salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: 800g butternut pumpkin, peeled, chopped; 54.00 gm maple syrup; 18.20 gm olive oil; 57.50 gm walnut pieces; olive oil cooking spray; 600g chicken breast fillets; 100g spinach and rocket salad mix; 1 red onion, thinly sliced; 36.40 gm olive oil; 40.00 ml apple cider vinegar; 13.60 gm maple syrup; 5.90 gm wholegrain mustard

Maple-roasted pumpkin and chicken salad

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Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

Quick and simple recipe for a light, flavorful chicken dish.

Ingredients:

800g butternut pumpkin, peeled, chopped
57.50 gm walnut pieces
600g chicken breast fillets
100g spinach and rocket salad mix
1 red onion, thinly sliced
36.40 gm olive oil
40.00 ml apple cider vinegar
13.60 gm maple syrup
5.90 gm wholegrain mustard

Instructions:

- Preheat your oven to a toasty 220°C (200°C fan-forced). - Line a baking tray with baking paper. - In a bowl, mix together pumpkin, syrup, and oil until well combined. - Spread the pumpkin in a single layer on the prepared tray. - Season with a sprinkle of salt and pepper before popping it in the oven.
Bake for 20-30 minutes until pumpkin is tender, then add walnuts to the tray for the final 8 minutes.
1. Grease a skillet with oil and heat it over medium-high heat. Sear the chicken for 6 to 7 minutes on each side or until fully cooked. Place on a plate, cover, and let it rest for 5 minutes before thinly slicing.
Prepare the Mustard dressing by combining oil, vinegar, syrup, and mustard in a screw-top jar. Shake well to combine. In a bowl, mix pumpkin, walnuts, chicken, salad mix, onion, and the dressing. Toss everything together and serve.

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