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Lunchbox: Chicken, chickpea and roasted pumpkin salad + snacks
Serves: 1
Time to make: 20 mins
Ingredients
- Lunch
- 125g peeled pumpkin, cut into 2cm cubes (approx. 1 cup)
- olive spray oil
- ½ x 400g can chickpeas, rinsed, drained
- 40g lean cooked chicken breast, chopped
- 40g oil-free roasted red capsicum, chopped
- 1 cup baby spinach
- 2 teaspoons white balsamic vinegar
- 1 teaspoon olive oil
- Plus snacks
- 150g tub low-fat plain yoghurt, combined with 1 tablespoon berries and 2 teaspoons desiccated coconut
- 2 Vita-Weat crispbreads spread with 2 teaspoons no-added-salt peanut butter
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Instructions
1 Preheat oven to 180°C. Line a small baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with olive oil. Roast for 20 minutes, or until golden and tender.
2 Combine roasted pumpkin, chickpeas, chicken, roasted capsicum and spinach in a bowl. Transfer to an airtight container and refrigerate until ready to serve. To serve, drizzle salad with balsamic and oil, and toss to combine.
Variations
- Instead of pumpkin, try using 1/2 cup leftover roast vegetables, such as potato or kumara.
- Make it gluten free: Use gluten-free crackers.
HFG tip
Note: Nutrition information applies to total lunchbox.
Nutrition Info (per serve)
-
Calories 601cal
-
Kilojoules 2520kJ
-
Protein 37g
-
Total fat 25g
-
–Saturated fat 7g
-
Carbohydrates 55g
-
–Sugars 21g
-
Dietary fibre 15g
-
Sodium 510mg
-
Calcium 460mg
-
Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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