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Photo of Spiced chicken, lentil & pumpkin salad by WW

Spiced chicken, lentil & pumpkin salad


Meal Items

skinless chicken breast

150 g

ground cumin

½ tsp

fennel seeds

½ tsp

olive oil

1 tsp

Pumpkin, baked without fat

200 g

lentils, canned, rinsed, drained

½ cup(s)

cooked broad beans

½ cup(s)

fresh flat-leaf parsley

2 tbs

fresh mint

2 tbs

lemon zest

1 tsp

lemon juice

1 tsp


5 piece(s)

sugar snap peas

1 serve(s)


Sprinkle 150g lean skinless chicken breast with ½ tsp ground cumin and ½ tsp ground fennel. Pan-fry chicken with 1 tsp olive oil until cooked through. Rest for 5 minutes and thickly slice. Combine 200g roasted pumpkin (cut into cubes), ½ cup canned brown lentils (rinsed, drained), ½ cup cooked broad beans, 2 tbs fresh flat-leaf parsley, 2 tbs fresh mint, 1 tsp lemon zest and 1 tsp juice in a bowl. Season with salt and pepper. Serve chicken with pumpkin salad, plus steamed broccoli and sugar snap peas.