ROASTED VEG + THYME CHICKEN SALAD
This salad is incredibly filling and low GI, so will keep you full well until your next meal. It’s also low in fat and has a good fibre content. Hope you enjoy as much as I did!
Ingredients (serves 2)
2 cups brown rice, cooked
2 chicken breast (I used small ones)
2 zucchinis, peeled & cut into bite size pieces
2 carrots, peeled & cut into bite size pieces
1 cup pumpkin, skin removed and cubed
1/2 cup sundried tomatoes
2 cups baby spinach or any mixed leaf
large handful fresh thyme, roughly chopped
olive oil
S+P
Method
- Place zucchini, carrots & pumpkin on baking tray. Brush with oil and season. Bake 180degrees for 30mins.
- Dice chicken breast & toss together with thyme, S+P.
- Pan fry chicken on low – medium heat approx 10 minutes. (If you have a thermometer, chicken should be 75degrees celsius when cooked thoroughly.)
- Place vegetables, chicken, sundried tomatoes and spinach in large mixing bowl with rice.
- Season as you wish and mix well.
ENJOY!