Portuguese Chicken and Pumpkin Salad

Usually most Sunday afternoons I try to oven roast pumpkin and sweet potato and store in the fridge so wholesome veggies are easy to grab. So if I have done that, it makes this recipe so quick and easy!!

INGREDIENTS:

  • Chicken breast
  • Portuguese seasoning
  • Feta
  • Pine nuts
  • Spinach leaves
  • Balsamic glaze
  • Whatever salad items you enjoy – capsicum, tomatoes, carrot, beans etc

METHOD:

  1. Pre-heat oven to 180 degrees
  2. Use a mallot to thin chicken breast
  3. Season generously with Portuguese seasoning – both sides
  4. Add pine nuts to baking tray and place in the oven for 5-7 minutes or until browned.
  5. Pan fry chicken breast on high – don’t cut the chicken raw. It will be more tender if to wait until cooked to slice.
  6. Prepare salad – spinach leaves, pumpkin (I like this warmed up), feta and add pine nuts.
  7. Slice chicken once cooked through
  8. Drizzle salad with balsamic glaze

Enjoy!

Much love,

MM

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