Warm Chicken Salad with Roasted KaleFor your health trip!
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!
serves
4time needed
prep cookingredients
10difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 230g serve |
Qty per 100g |
|
| Energy | 3343kJ | 1453kJ |
| Protein | 12.2g | 5.3g |
| Fat,total | 31g | 14g |
| -saturated | 4.94g | 2.15g |
| Carbohydrate | 42g | 18g |
| -sugars | 7.6g | 3.3g |
| Dietary Fibre | 5.8g | 2.5g |
| Sodium | 89mg | 39mg |
Ingredients
- 1 bunch 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 cup Uncooked Quinoa
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Method
- Pre heat the oven to 180 degrees
- Line a baking tray with baking paper.
- Place the pumpkin and carrots on the paper and drizzle with 1 tablespoon of olive oil.
- Season with salt and pepper.
- Cook for 30 minutes or until golden brown.
- Place chicken on a separate lined baking tray and drizzle with 1 tablespoon olive oil and lemon juice.
- Season with salt and pepper.
- Bake for 10 mins each side.
- When turning the chicken place Spanish onion on tray and bake for 10 minutes.
- Cook Quinnoa in stove - 1 part Quinnoa and 3 parts boiling water for 15 mins, then simmer with lid on.
- Lay the Kale on lined baking tray and spray or lightly oil the leaves with olive oil.
- Sprinkle Thai seasoning over the Kale.
- Bake in oven 180 degrees for 10 minutes. The leaves will crisp up and then be ready to pull off stem.
- Make a bed of Quinnoa on plate then sprinkle Kale leaves, add roasted vegies and chicken.
- Drizzle with balsamic vinegar to serve.
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