Warm Chicken Salad
Very simple and healthy dish. Feel free to replace the baby spinach with your favorite low FODMAP lettuce or other leafy vegetables.
This recipe serves 4. Preparation time is 15 minutes and cook time is 35 minutes, for a total of 50 minutes.
- 2 tablespoons garlic infused oil
- 4 cups Japanese pumpkin, skinless, diced
- spray oil or other cooking oil
- 1 tablespoon extra virgin olive oil
- 4 chicken breast fillets
- 1 teaspoon ground rosemary
- salt and pepper to taste
- 4 cups baby spinach
- 2 tablespoons toasted pine nuts
- 2 tablespoons balsamic vinegar
- Preheat oven to 350F.
- In a bowl toss the diced pumpkin with the garlic infused oil and a pinch of salt and pepper.
- Line a baking tray with baking paper and place the pumpkin on the tray in a single layer.
- Cook the pumpkin for about 30 minutes or until soft.
- While the pumpkin is cooking, put the chicken fillets in a bowl, coat them with the extra virgin olive oil, a pinch of salt and pepper and the ground rosemary.
- Spray a large frying pan with some oil and when hot place the chicken fillets on it.
- Cook chicken fillets over medium-high heat for about 6 minutes on each side or until completely cooked through. Place the cooked fillets on a plate, cover and set aside.
- Dry toast pine nuts in a non-stick frypan, over medium heat until golden. Remove from heat and set aside to cool.
- Remove pumpkin from the oven and set aside to cool for a few minutes.
- Place baby spinach on a large, shallow bowl.
- Cut chicken in thin slices and place on the spinach.
- Place chicken and pumpkin on top of the spinach, drizzle the balsamic vinegar and gently toss.
Sprinkle pine nuts and serve immediately. The chicken and the pumpkin will still be warm on top of the spinach.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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