Just six ingredients is all you need for a speedy, budget friendly dinner!
Ingredients
- 750g butternut pumpkin, peeled, cut into 2.5cm pieces
- Olive oil spray
- 8 (400g) chicken tenderloins, trimmed
- 400g can chickpeas, drained, rinsed
- 75g Greek feta cheese, crumbled
- 100g baby spinach
Method
- Step 1Preheat oven to 240ºC/220ºC fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Spray with oil. Season with salt and pepper. Bake for 30 to 35 minutes or until golden and tender.
- Step 2Heat a chargrill pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook chicken for 2 to 3 minutes each side or until cooked through. Transfer to a board. Cut in half diagonally.
- Step 3Combine chickpeas, feta, spinach, pumpkin and chicken in a bowl. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1327 kj
Energy
8g
Fat Total
4g
Saturated Fat
7g
Fibre
34g
Protein
71mg
Cholesterol
406.19mg
Sodium
11g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Lemon wedges.
Budget tip: Use 400g chicken breasts instead of tenderloins and save around $1.83 in total.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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