Roasted pumpkin with grilled chicken and mint
Skinless chicken thigh
450 g, (Buy 500g fillets) fat trimmed
Pumpkin, baked without fat
525 g, (3 cups) roasted
110 g, (¼ cabbage) shredded
1 cup(s), torn
60 ml, (¼ cup) Vietnamese variety
1 x 3 second spray(s)
- 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.
- Meanwhile combine pumpkin, cabbage, mint and dressing in a large bowl. Season with salt and pepper. Serve salad topped with chicken.