Grilled Chicken, Roast Pumpkin and Chickpea Salad


Serves 4-6
Preparation time 20 minutes
Cooking time 30 minutes

Ingredients

Tick off the ingredients as you buy them

  • ½ butternut pumpkin, peeled and cut into chunks
  • 1 red capsicum, cut into chunks
  • 1 red onion, peeled cut into wedges
  • Moro Extra Virgin Olive Oil
  • sea salt and freshly ground black pepper, to taste
  • 500g chicken breast tenderloins
  • 100g rocket
  • 400g can chickpeas, drained and rinsed
  • Moro Gourmet Italian Glaze

Toss pumpkin, capsicum and red onion on a baking tray with 2 tablespoons Moro Extra Virgin Olive Oil and season. Roast at 200°C for 20-25 minutes until tender and grill for a few minutes to colour slightly. Coat chicken with a little olive oil and season. Chargrill for 5 minutes on each side until cooked through. Toss rocket and chick peas with 2 tablespoons olive oil, season and arrange on a platter. Top with roasted vegetables and chicken, drizzling all generously with Moro Gourmet Italian Glaze.

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