PREP TIME: 10 mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins
COURSE: Dinner, Lunch, Salad
CUISINE: Australian
SERVINGS: 1
CALORIES: 506.2 kcal
INGREDIENTS:
1 cup cauliflower cut into florets
1.25 cup pumpkin cut into cubes
1/2 tablespoon extra-virgin olive oil
salt & pepper to taste
150 g chicken breast sliced
1/2 cup red cabbage thinly sliced
1 cup mixed salad
INGREDIENTS FOR DRESSING
1 teaspoon wholegrain mustard
1/2 tablespoon extra-virgin olive oil
1/2 lemon juiced
salt & pepper to taste
INSTRUCTIONS:
Preheat the oven to 180 degrees Celsius, on a fan-forced setting.
Line a tray with baking paper and add the cauliflower and pumpkin. Drizzle over the olive oil and season with salt and pepper before placing in the preheated oven to cook for 15 minutes.
After this time, add the chicken to the tray and return to the oven for 10-15 minutes, until the chicken is cooked through.
In the meantime, add the red cabbage and mixed salad to a bowl.
Prepare the dressing by combining the mustard, lemon juice, olive oil, salt and pepper.
Once the veggies and chicken are cooked, add them to the bowl with the salad.
Drizzle over the dressing to serve.