Roasted Pumpkin & Chicken Rocket Salad
This warm salad brings together golden caramelized pumpkin, pan-fried chicken and peppery rocket for a nourishing meal that's light yet satisfying.
250g Chicken Breast
1kg Jap Pumpkin
1 bag Rocket
1/2 bunch Spring Onions (remaining)
oil for roasting
salt and pepper
Prep the Pumpkin: Preheat oven to 200°C. Remove seeds from pumpkin and cube into 2-3cm pieces (no need to peel). Toss in oil, salt, and pepper.
Roast: Spread pumpkin on a baking tray. Roast for 20 - 30 minutes until caramelized and soft, turning halfway through.
Prep the Chicken: While pumpkin roasts, dice chicken breast into bite-sized pieces. Season with salt and pepper.
Cook: Heat a pan over medium-high heat. Add a drizzle of oil and pan-fry chicken pieces until golden and cooked through (approx. 6-8 mins).
Prep the Salad Base: Wash rocket and drain well. Slice spring onions thinly.
Assemble: Toss warm roasted pumpkin and chicken with rocket and spring onions. The heat will slightly wilt the rocket. The sweetness of the pumpkin pairs perfectly with the peppery rocket.