I cooked this for the first time tonight and it's a real winner! Wish I had a photo of it, it is the perfect Autumn salad, all warm and roasty. The chicken also did not dry out like I thought it might, this recipe is definitely worth a go!
INGREDIENTS
2 x 200g chicken breast fillets (organic or free range)
1 x 450g can baby beetroots, drained
1/4 cup rosemary leaves
500g pumpkin, thinly sliced
Olive oil spray
200g feta, crumbled
Rocket leaves
2 tablespoons red wine vinegar
Serves 4
METHOD
1. Preheat oven to 220 degrees celcius
2. Place beetroot and pumpkin in baking dish, spray lightly with oil, toss to combine, bake for 20minutes
3. Add chicken and rosemary, bake for a further 20 minutes, or until chicken is cooked through
4. Slice chicken and beetroot and place in bowl with pumpkin, a little oil, rocket, feta and vinegar, toss to combine.
NUMBERS (per serve, approx)
Protein: 34.4g
Carbohydrate: 16.1g
Fat: 16.6g (to reduce fat, switch to low fat feta, but I enjoy the real stuff too much)
