This recipe is loosely based on one I found in a 'Recipes' magazine recently - for only $2.99 these magazines are packed with amazing recipes and ideas. You can really add whatever you have in your pantry and fridge and throw it all together to make this superfood salad. I have listed two different recipes that I used in the last two weeks with slightly different ingredients, both delicious and both so simple! I can already tell that this is going to be my go-to recipe for summer, as its light, fresh and healthy!
First Recipe: Broccoli, Pumpkin & Chickpeas
Ingredients
- 2 x chicken breast fillets (400-500g), even sized
- 2 broccoli heads, cut into small even florets and stalk finely chopped
- 600g pumpkin, peeled, deseeded and cut into thin slices
- 1 x 400g tin chickpeas, rinsed & drained
- 2 tablespoons rice bran oil
- 1 avocado, diced
- 1/4 cup roasted almonds, halved
- 1-2 tablespoons sunflower seeds
- 1-2 tablespoons pepitas (pumpkin seeds)
- Optional- 1/2 - 3/4 cup fresh herbs- finely chopped parsley, basil, coriander, green onion, etc.
- 2 tablespoons sweet chilli sauce
Cooking
1. Preheat a fan forced oven to 200 degrees celsius.
2. Place the chicken breasts in a medium saucepan and cover with water. Bring to the boil, covered, then simmer for 10 minutes. Turn off the stove and let the saucepan stand, covered, for 5 minutes. Remove the poached chicken from the pan and leave to cool for a few minutes before shredding.
3. Meanwhile, combine the broccoli, pumpkin and chickpeas in a large bowl. Drizzle in the oil and add a pinch of sea salt and ground black pepper. Toss well to combine. Evenly spread the vegetables on a large baking tray and bake for 25-30 minutes or until the pumpkin is tender.
4. Combine the cooked chicken, baked vegetables, avocado, almonds, seeds and herbs (if using) in a large serving bowl, tossing well to combine. Drizzle the sweet chilli sauce on top and toss again. Serve warm or cold.
2nd Recipe: Broccoli, Sweet Potato & Red Kidney Beans
Ingredients
- 2 x chicken breast fillets (400-500g), even sized
- 2 broccoli heads, cut into small even florets and stalk finely chopped
- 600g sweet potato, peeled and chopped into small even pieces
- 1 x 400g tin red kidney beans, rinsed & drained
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 2 tablespoons rice bran oil
- 1/4 cup roasted almonds, halved
- 1-2 tablespoons sunflower seeds
- 1-2 tablespoons pepitas (pumpkin seeds)
- Optional- 1/2 - 3/4 cup fresh herbs- finely chopped parsley, basil, coriander, green onion, etc.
- 2 tablespoons sweet chilli sauce
Cooking
1. Preheat a fan forced oven to 200 degrees celsius.
2. Place the chicken breasts in a medium saucepan and cover with water. Bring to the boil, covered, then simmer for 10 minutes. Turn off the stove and let the saucepan stand, covered, for 5 minutes. Remove the poached chicken from the pan and leave to cool for a few minutes before shredding.
3. Meanwhile, combine the broccoli, sweet potato, red kidney beans, ground coriander and ground paprika in a large bowl. Drizzle in the oil and add a pinch of sea salt and ground black pepper. Toss well to combine. Evenly spread the vegetables on a large baking tray and bake for 25-30 minutes or until the pumpkin is tender.
4. Combine the cooked chicken, baked vegetables, almonds, seeds and herbs (if using) in a large serving bowl, tossing well to combine. Drizzle the sweet chilli sauce on top and toss again. Serve warm or cold.
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