LUNCHES &... RECIPES CLEAN EATING

Warm Chicken Salad with Roasted Kale

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.0 based on 2 ratings.

Ingredients

  • 1 Kale
  • 1/4 Pumpkin roughly chopped
  • 2 Carrots roughly chopped
  • 1 Spanish Onion cut into quarters
  • 5 tbsp Balsamic Vinegar
  • 1/2 Lemon
  • 3 tbsp Olive Oil
  • 2 tbsp Thai Seasoning
  • 1 Chicken Tenderloins or chicken breasts should you prefer, 500 grams
  • 1/2 cups Uncooked Quinoa

Nutrition Information

Qty per
159g serve
Qty per
100g
Energy 195.5875kcalcal 122.96028517167kcalcal
Protein 9.74gg 6.1232603186406gg
Fat (total) 3.545gg 2.2286404342485gg
 - saturated 1.1gg 0.6915386396822gg
Carbohydrate 30.1425gg 18.949730406019gg
 - sugars 1.8125gg 1.1394670767491gg
Dietary Fibre 3.5375gg 2.2239253980689gg
Sodium 66.1375mgmg 41.578760710892mgmg

Nutritional information does not include the following ingredients: Kale, Carrots, Spanish Onion, Balsamic vinegar, Lemon, Olive oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Warm Chicken Salad with Roasted Kale is something I would usually only eat at a restaurant…

…because I wouldn’t, or couldn’t be bothered making it at home.

But when I tried this recipe – it was soooo easy! I will be eating schmancy lunches a lot more often without emptying out my wallet lol.

Kale seems to be the latest ‘trendy food’ at the moment.  It’s good for you, so give it a go!

Method

  1. Pre heat the oven to 180 degrees

  2. Line a baking tray with baking paper.

  3. Place the pumpkin and carrots on the paper and drizzle with 1 tablespoon of olive oil.

  4. Season with salt and pepper.

  5. Cook for 30 minutes or until golden brown.

  6. Place chicken on a separate lined baking tray and drizzle with 1 tablespoon olive oil and lemon juice.

  7. Season with salt and pepper.

  8. Bake for 10 mins each side.

  9. When turning the chicken place Spanish onion on tray and bake for 10 minutes.

  10. Cook Quinnoa in stove - 1 part Quinnoa and 3 parts boiling water for 15 mins, then simmer with lid on.

  11. Lay the Kale on lined baking tray and spray or lightly oil the leaves with olive oil.

  12. Sprinkle Thai seasoning over the Kale.

  13. Bake in oven 180 degrees for 10 minutes. The leaves will crisp up and then be ready to pull off stem.

  14. Make a bed of Quinnoa on plate then sprinkle Kale leaves, add roasted vegies and chicken.

  15. Drizzle with balsamic vinegar to serve.

Recipe Hints and Tips:

  • Warm Chicken Salad with Roasted Kale is not suitable to freeze.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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