ROASTED VEG + THYME CHICKEN SALAD

This salad is incredibly filling and low GI, so will keep you full well until your next meal. It’s also low in fat and has a good fibre content. Hope you enjoy as much as I did!

Ingredients (serves 2)
2 cups brown rice, cooked
2 chicken breast (I used small ones)
2 zucchinis, peeled & cut into bite size pieces
2 carrots, peeled & cut into bite size pieces
1 cup pumpkin, skin removed and cubed
1/2 cup sundried tomatoes
2 cups baby spinach or any mixed leaf
large handful fresh thyme, roughly chopped
olive oil
S+P

Method

1. Place zucchini, carrots & pumpkin on baking tray. Brush with oil and season. Bake 180degrees for 30mins.
2. Dice chicken breast & toss together with thyme, S+P.
3. Pan fry chicken on low – medium heat approx 10 minutes. (If you have a thermometer, chicken should be 75degrees celsius when cooked thoroughly.)
4. Place vegetables, chicken, sundried tomatoes and spinach in large mixing bowl with rice.
5. Season as you wish and mix well.

ENJOY!