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Chicken Pumpkin and Kale Salad with Feta and Pomegranate
- Time
- 45 minutes
- Serves
- 4
- Calories
- 255
Ingredients
- 600g pumpkin, chopped
- 1 clove garlic
- 1 tbsp lemon juice
- 1 red chilli, deseeded
- 400g chicken breast, sliced on the diagonal into flat pieces
- 2 teaspoons olive oil
- 80g feta
- 4 cups of kale leaves chopped roughly, stems removed
- Seeds of 1 pomegranate
Method
- Preheat the oven to 180°C. Toss the pumpkin in 1 tsp oil and roast in the oven until golden.
- Place a non-stick pan over medium heat. Place the kale, garlic, chilli and a little water in the pan and keep it moving. When the kale is all bright green, toss the lemon juice through and remove it from the pan.
- Turn the heat up to high, add the remaining oil to the pan and cook the chicken through on both sides.
- Toss everything together and serve.
