Spiced polenta chicken tenders with roasted pumpkin and chickpea salad
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Pumpkin
600 g, cut into 1cm thick wedges
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Cherry tomatoes
250 g
Egg white
1 medium
Polenta
½ cup(s), (85g)
Ground paprika
1 tsp
Dried oregano
1 tsp
Chicken tenderloin
500 g, fat trimmed
Olive oil
1 tbs
Buttermilk
¼ cup(s), (60ml)
Lemon juice
2 tsp
Fresh chives
2 tsp, finely chopped
Mixed salad leaves
100 g
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Spread pumpkin over 1 prepared tray and lightly spray with oil. Bake for 30 minutes or until golden and tender.
2
Meanwhile, spread chickpeas and tomatoes over remaining tray and lightly spray with oil. Bake with pumpkin for the last 10 minutes of cooking.
3
Whisk egg white and 1 tablespoon water in a bowl. Combine polenta, paprika and oregano on a plate. Working with 1 piece at a time, dip chicken in egg-white mixture. Coat in polenta mixture and place on a plate. Cover and place in fridge for 10 minutes.
4
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until golden and cooked through.
5
Meanwhile, combine buttermilk, juice and chives in a large bowl. Add salad leaves, pumpkin, chickpeas and tomatoes and toss to coat. Serve chicken with salad.
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