Peel and cut the pumpkin into small cubes, toss them with a little olive oil, and season with salt and pepper.
Spread the pumpkin cubes on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.
Grill the Chicken:
While the pumpkin is roasting, season the chicken breast with salt, pepper, and any other desired seasonings.
Heat a grill pan or outdoor grill over medium-high heat. Brush the chicken with a little olive oil and grill for about 6-7 minutes on each side, or until fully cooked through. The internal temperature should reach 75°C (165°F).
Let the chicken rest for a few minutes, then slice it.
Prepare the Salad:
In a large salad bowl, combine the mixed greens, roasted pumpkin, and sliced chicken.
Crumble the feta cheese over the salad and sprinkle with pumpkin seeds.
Dressing:
In a small bowl, whisk together olive oil and balsamic vinegar with a pinch of salt and pepper to taste.
Drizzle the dressing over the salad just before serving.
Serve:
Toss the salad gently to combine everything nicely and serve immediately.
Notes
Protein – 40.6gFat – 28.9gCarbs – 21.9gCalories – 499
Total Prep and Cook Time:
Prep Time: The total active prep time (not including passive cooking or resting times) is roughly 25 minutes (10 minutes for pumpkin prep, 5 minutes for chicken prep, and 5 minutes for salad assembly).
Cook Time: The total cook time is dominated by the longest process, which is roasting the pumpkin at 25-30 minutes, plus the chicken grilling time of 12-14 minutes. However, since these can overlap, the total cook time is effectively the length of the longest single process, so 25-30 minutes.
