Maple-Roasted butternut quash and Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 8.1 g
  • Cholesterol: 58.0 mg
  • Sodium: 85.2 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 26.4 g

View full nutritional breakdown of Maple-Roasted butternut quash and Chicken Salad calories by ingredient


Introduction

should be filling enough for dinner should be filling enough for dinner
Number of Servings: 6

Ingredients

    800 g butternut pumpkin, peeled, chopped ( 2 lbs 1/2 a squash )
    2 tablespoons maple syrup
    1 tablespoon olive oil
    1/2 cup walnut pieces
    olive oil cooking spray
    600 g chicken breast fillets ( about 1 1/2 lbs )
    100 g spinach and rocket salad mix
    1 red onion, thinly sliced


    Mustard dressing ( not in calorie count )

    2 tablespoons olive oil
    2 tablespoons apple cider vinegar
    2 teaspoons maple syrup
    1 teaspoon wholegrain mustard


Directions

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin, syrup and oil in a bowl. Toss to combine. Place pumpkin, in a single layer, on prepared tray. Season with salt and pepper.
Bake for 20 to 30 minutes, adding walnuts to tray for the last 8 minutes of cooking, or until pumpkin is tender.
Spray a frying pan with oil. Heat over medium-high heat. Cook chicken for 6 to 7 minutes each side or until cooked through. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
Meanwhile, make Mustard dressing: Place oil, vinegar, syrup and mustard in a screw-top jar. Secure lid. Shake to combine. Place pumpkin, walnuts, chicken, salad mix, onion and dressing in a bowl. Toss to combine. Serve

Serving Size: 6 I think

Number of Servings: 6

Recipe submitted by SparkPeople user MRSRACHELS.