Serve up a colourful, healthy meal with this warm chicken, pumpkin and broccoli salad drizzled with mustard dressing.
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 4 person.
Ingredients
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600g Kent pumpkin, seeded, cut into 3cm pieces
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400g broccoli, cut into florets
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1/4 cup (60ml) extra virgin olive oil
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1 tablespoon thyme leaves
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4 Coles RSPCA Approved Chicken Breast Fillets
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2 cloves garlic, crushed
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200g brown mushrooms, halved
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1/2 mini red cabbage, shredded
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2 tablespoons walnuts, chopped, toasted
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2 tablespoons red wine vinegar
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1 tablespoon wholegrain mustard
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1 teaspoon brown sugar
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Extra thyme sprigs, to serve
Method
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Step 1
Preheat oven to 200C. Line a large baking tray with baking paper.
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Step 2
Combine pumpkin, broccoli, 1 tbsp of oil and half the thyme leaves on the lined tray. Season. Bake for 25 mins or until pumpkin is tender and broccoli is browned.
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Step 3
Meanwhile, combine chicken, garlic, remaining thyme leaves and 1 tbsp of the remaining oil in a bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
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Step 4
Heat the same pan over high heat. Add mushroom to pan and cook for 5 mins or until browned all over and tender.
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Step 5
Combine cabbage, pumpkin, broccoli, mushroom and walnuts in a large bowl. Transfer to a large serving platter. Top with chicken. Combine remaining oil, vinegar, mustard and sugar in a small jug. Season. Drizzle dressing over salad. Sprinkle with thyme sprigs to serve.