Warm chicken, pumpkin and feta salad with hummus

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Devin Hart

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Ready in 30 minutes, this quick and colourful low-cal meal will brighten the end of your day!

Serves: 4

Time to make: 30 mins

Ingredients

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1 butternut pumpkin, peeled and diced into cubes (around 850g flesh)
1 teaspoon olive oil, plus
spray oil
pepper
1 teaspoon cumin seeds
500g skinless chicken breast, diced
4 cups mesclun salad
1 red capsicum, finely sliced
2 carrots, cut in thin strips
4 tablespoons pumpkin hummus
100g feta
fresh coriandercilantroX, chopped (optional)

Instructions

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1 Preheat the oven to 200°C. Place diced pumpkin in a microwave-safe bowl with a dash of water. Cover and cook for 5 minutes on high. Drain the pumpkin and spread evenly onto an oven tray with oil and pepper. Place in the oven to cook until soft and golden.

2 Preheat a non-stick frying pan on a high heat. Add the cumin seeds and fry for a minute before adding the chicken with a little spray oil. Cook for 5–10 minutes until the juices run clear.

3 Combine pumpkin, chicken, mesclun, capsicum and carrots in a large bowl. Add the hummus and toss through salad ingredients. Top with crumbled feta and garnish with coriander, if desired.

Nutrition Info (per serve)

Calories 388 cal

Kilojoules 1620 kJ

Protein 36 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 7 g

Sodium 570 mg

Calcium 200 mg

Iron 2.5 mg

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.

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