Roasted Chicken, Pear & Almond Salad

PREP 10 MIN COOK  10 MIN

 This hearty, colorful salad is made for warmer weather. With protein, complex carbs and healthy fats, it will fill you up and fuel you through.

INGREDIENTS based on 1 serving

125g skinless chicken breast 

olive oil spray 

salt & pepper, to taste

3⁄4 cup (135g) pre-cooked quinoa cooked according to packet directions

1⁄2 green pear sliced

1⁄2 cup (20g) baby spinach leaves 

5 whole almonds (roasted) roughly chopped

1⁄2 sprig of fresh basil leaves picked

Dressing

1⁄2 tbs balsamic vinegar 

1 1⁄2 tsp olive oil 

1 tsp lemon juice 

1⁄2 tsp Dijon mustard 

1⁄2 tsp honey (rice malt syrup or maple syrup)

METHOD

Preheat oven to 200°C and heat an oven-proof frypan over medium heat.

Rub chicken with oil and season with salt and pepper.

Add chicken to hot pan and sear one side for 5 minutes. Turn and transfer pan to the hot oven and roast chicken for another 5 minutes or until cooked through. Rest for a few minutes before slicing.

Whilst chicken is cooking, combine dressing ingredients and season with salt and pepper.

Gently toss lentils, quinoa, pear and spinach leaves & season

Add sliced chicken, chopped almonds, basil leaves and drizzle over dressing to serve.

NUTRITION

Energy (kJ) - 1821 kJ / 435 cals

Protein - 35.3 g

Fat - 15.8 g

Sat. Fat - 2.4 g

Carbs - 34.4 g

Sugar - 12.3 g

Fibre - 6.7 g