Now that January is over, New Year’s resolutions to hit the gym thrice daily and live purely off green tea and celery have faded into the oblivion. February is the definitely month for planning a more realistic approach to healthy eating - and we are going to help! At the start of every month, we'll give you a ‘meal of the month’ recipe! And what better way to start than with a delicious, nutrition-packed place to kick start your plan to make this year your healthiest one yet. Forget boring soups and rice crackers and try this scrumptious twist on your classic chicken salad!
Cooking time 1 hour
300g chicken breast
1 butternut squash
1 bag of mixed leaves (we recommend rocket & baby kale)
1 handful of pumpkin seeds
6-10 cherry tomatoes
1 red pepper
Pinch of salt & pepper
Rosemary (fresh sprigs preferably!)
How to make it
- Peel and cut the butternut squash into little chunks, about the size of ping pong balls. Boil them in hot water with a pinch of salt for 15 minutes to soften them up.
- Drain the water from the pot and put the softened butternut squash chunks into a preheated oven at 180 degrees celsius on a baking tray. Drizzle oil all over them and sprinkle rosemary (preferably from fresh sprigs) across them. They should be in the oven for around 30 minutes, or until they have turned slightly brown and crispy
- While the butternut squash is in the oven, prepare the salad bowl by adding the leaves, cherry tomatoes (cut in half if you like) and thinly sliced red pepper.
- Now cut up the chicken into long, thin strips and fry them in a frying pan with hot olive oil. Add a pinch of salt and pepper to the chicken in the pan too. (Tip: Add a spoonful of honey and a dash of soy sauce for a more intense flavour for your chicken!)
- Once the chicken is cooked through and golden, remove it from the frying pan and leave to cool slightly before adding the strips to the salad bowl.
- Pour the oil in the frying pan (the one you used for the chicken) into the sink, but do not wash the pan. With the remaining oil, fry the pumpkin seeds on medium heat for a few minutes. (Tip: keep an eye on these as they can easily burn!)
- Meanwhile, remove the butternut squash from the oven and leave to cool for a few minutes.
- Add parmesan gratings to the salad along with the chicken, butternut squash and roasted pumpkin seeds.
- Enjoy your delicious, nutritious meal!