Chicken and Butternut Pumpkin Salad (Serves 1) Calories 327
P - 34g, C - 23g, F - 9g Ingredients 125g shredded chicken 100g butternut pumpkin, diced* 50g fresh beetroot, sliced 35g fresh spinach leaves 100g cucumber, diced 10g pomegranates 5mls apple cider vinegar Coconut oil spray Cinnamon Salt and pepper
Method 1. Preheat the oven to 200 degrees, place the pumpkin on a baking tray and spray with coconut oil and sprinkle with cinnamon. Pop in oven for 20-30 mins depending on how large your pumpkin is. 2. Prepare salad and place in bowl followed by the chicken and cooked butternut pumpkin. 3. Scatter the pomegranates over the top. 4. Dress with apple cider vinegar, salt and pepper. *You can make enough for 2 salads by doubling the recipe *you can use sweet potato instead of butternut pumpkin. Just adjust macros and calories accordingly.