Warm roasted vegetable and chicken salad

I always find it harder to eat salad's in the cooler months, so thought I would make one with some warm ingredients. This contains lean protein, healthy fat, low GL carbs, fibre and micronutrients. This recipe is for one (hungry!) person, multiply it for more servings.

Ingredients:
1 medium beetroot (60g cooked)
1 slice crown pumpkin (60g cooked)
Spray rice bran oil
Himalayan salt and cracked black pepper
1/4 spring onion
2 cups baby spinach
100g raw chicken breast
10 almonds
1 tbsp aged balsamic vinegar

Directions:

1. Pre heat oven to 200 degrees celsius.
2. Finely cube beetroot and pumpkin and place in a baking tray. Spray with rice bran oil and season with salt and pepper. Roast for 15-20 minutes, or until soft.
3. Cut chicken breast and pan fry over a medium heat until brown and the juices run clear.
4. Finely chop spring onion.
5. Cut almonds in half, and briefly roast in a pan over a high heat, constantly stirring.
6. Place a bed of spinach on your plate, top with roast veg, chicken, spring onion and almonds. Finish with a drizzle of aged balsamic.

Calories:283             Carbs:17g              Fat:11g                Protein: 28g 

For a higher carb meal, use potatoes or kumara instead of or as well as the pumpkin and beetroot. Mix it up by adding some avocado or goat feta. Enjoy!

© Copyright Anna McConnell 2015. All rights reserved.