Grilled Chicken and Roasted Pumpkin Salad
Try this delicious and easy-to-make recipe packed full of quality nutrients
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Servings 1 person
Calories 499 kcal
- 150 g Chicken Breast
- 200 g Pumpkin
- 2 cups Mixed Greens
- 30 g Feta Cheese
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tbsp Pumpkin Seeds
Preheat the Oven and Prepare the Pumpkin:
Preheat your oven to 200°C (400°F).
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.
Protein - 40.6g
Fat - 28.9g
Carbs - 21.9g
Calories - 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.