Great for a post gym workout, this Maple-Roasted Pumpkin and Chicken Salad is packed with protein and a variety of nutritious goodness that your body needs after exercise! Minimal preparation time, light and yet fills the spot, just as you need it to.
Seared chicken fillets tossed with maple syrup roasted pumpkin, spinach and rocket salad, chopped walnuts and red onions in a sweet maple, apple cider vinegar and wholegrain mustard, homemade salad dressing.
To make Maple-Roasted Pumpkin and Chicken Salad, you will need the following ingredients:
Preheat oven to 390 °F and line a baking tray with baking parchment paper.
In a mixing bowl, toss the pumpkin, syrup and oil to combine then place, in a single layer, on the lined baking tray. Season generously with salt and pepper.
Bake in preheated oven for 20-30 minutes, adding walnuts for the last 8 minutes and cook until pumpkin is tender.
In a frying pan over medium-high heat and sprayed with cooking oil, cook chicken for 6-7 minutes each side until cooked through.
Transfer to a plate and let stand, covered with a paper towel, for 5 minutes, then thinly slice.
In a screw-top jar, add oil, vinegar, syrup and mustard and seal tightly. Shake to combine all the ingredients.
In a salad bowl, toss the salad mix, pumpkin, walnuts, chicken, onion and prepared dressing until evenly combined.
Serve and enjoy!
Ever need the perfect post gym workout meal? Try this Maple-Roasted Pumpkin and Chicken Salad and let us know if it fills the gap! Give your body all the nutrients it needs after working so hard. Let us know your thoughts and tag #cookmerecipes in your own posts and pages, online.
Gluten Free Recipes
