[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 31/05/24. See terms.
Roasted pumpkin with grilled chicken and mint

Roasted pumpkin with grilled chicken and mint

Total Time
20 min
10 min
10 min


Chicken thigh, skinless, raw

450 g, (Buy 500g fillets) fat trimmed

Pumpkin, cooked without added fat

525 g, (3 cups) roasted

Red cabbage

110 g, (¼ cabbage) shredded

Fresh mint

1 cup(s), torn

Fat-free dressing

60 ml, (¼ cup) Vietnamese variety

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook chicken for 3-4 minutes each side or until browned and cooked through. Thickly slice.
  2. Meanwhile combine pumpkin, cabbage, mint and dressing in a large bowl. Season with salt and pepper. Serve salad topped with chicken.


SERVING SUGGESTION: Brown rice. TIPS: Vietnamese dressing is a combination of fish sauce, sugar, chilli, lime juice and garlic. Find it in the Asian food section of most supermarkets. Alternatively, make your own by combining 1 tablespoon each of fish sauce and lime juice, ½ teaspoon caster sugar, 2 red birdseye chillies (finely chopped) and 1 garlic clove (finely chopped). Store leftovers in an airtight container in the fridge for up to 2 days (without dressing). Add it: 100g snow peas (thinly sliced) in Step 2. Swap it: Chicken thigh fillets for skinless chicken breast fillets (halved horizontally).