Ingredients
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120 g Pumpkin
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Oil spray
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Sea Salt
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Ground Black Pepper
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100 g Chicken
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30 g Quinoa
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1 Green Onion
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1 small handful baby Spinach
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Honey Mustard Dressing
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½ Orange Juice
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1 teaspoon Honey
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1 teaspoon wholegrain Mustard
Directions
Steps
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1
Done
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Preheat the oven to 180°C (160°C fan/gas 4) and line two baking trays with baking paper. |
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2
Done
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Place the pumpkin on one of the lined baking trays. Lightly spray with oil spray and season with salt and pepper, if desired. |
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3
Done
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Place the chicken on the other lined baking tray. Lightly spray with oil spray and season with salt and pepper, if desired. |
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4
Done
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Roast the pumpkin and chicken in the oven for 20–25 minutes or until the pumpkin is tender and the chicken is cooked through, turning the pumpkin with tongs every 10–12 minutes. Set aside to cool slightly. When cool enough to handle, cut the chicken into 5 mm thick slices. |
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5
Done
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Meanwhile, place the quinoa and ½ cup (250 ml) of water in a saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to low. Simmer for 10–12 minutes until the quinoa is tender. Drain off any excess liquid. |
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6
Done
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To save time, the pumpkin, chicken and quinoa can be cooked the night before and stored in an airtight container in the refrigerator. |
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7
Done
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To make the honey mustard dressing, whisk the orange juice, honey and mustard together in a small bowl. |
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8
Done
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To serve, place the quinoa, pumpkin, chicken, spring onion and spinach in a serving bowl. Drizzle over the dressing and toss gently to combine. |
