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Photo of Roasted pumpkin with grilled chicken and mint by WW

Roasted pumpkin with grilled chicken and mint

4
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Skinless chicken thigh

450 g, (Buy 500g fillets) fat trimmed

Pumpkin, baked without 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)

Instructions

  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.

Notes

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).

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