Spiced chicken, lentil & pumpkin salad
skinless chicken breast
Pumpkin, baked without fat
lentils, canned, rinsed, drained
cooked broad beans
fresh flat-leaf parsley
sugar snap peas
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.