Warm Chicken, Pumpkin & Feta Salad with Hummas
Quality carbs from the pumpkin provide fuel for your workouts, and the protein from the chicken assists with recovery.
Servings: 4
Ingredients
- 1 butternut pumpkin, peeled and diced into cubes (around 850g flesh)
- 1 tsp olive oil, plus oil spray
- pepper
- 1 tsp cumin seeds
- 500 g skinless chicken breast, diced
- 4 cups mesclun salad
- 1 red capsicum, finely sliced
- 2 carrots, cut in thin strips
- 4 Tbsps. pumpkin hummus
- 100 g feta
- Fresh coriander, chopped (optional, to serve)
Instructions
- Preheat the oven to 200℃/390°F. In a microwave-safe bowl place diced pumpkin with a dash of water. CPver and cook for 5 minutes on high. Drain the pumpkin and spread evenly onto an oven tray with olive oil and pepper. Cook in the oven until soft and golden.
- Preheat a non-stick frying pan on high heat. Add the cumin seeds and fry for a minute. Spray pan with oil then return to the heat and add diced chicken. Cook for 5-10 minutes until chicken is cooked through.
- In a large bowl, combine pumpkin, chicken, mesclun, capsicum and carrots. Add the hummus and gently toss through salad ingredients. Top with crumbled feta and garnish with coriander, if desired.
Notes
Moulds, Jess; (Oct 2023) 5pm Panic! in: Healthy Food Guide