Paprika chicken with pumpkin and spinach salad
For an interesting summer salad try this easy to make and heart-tick approved recipe teaming pumpkin, baby spinach and aromatic and flavoursome paprika chicken to satisfy the palate.
Recipe via heartfoundation.org.au
1 tbs smoked paprika
1 garlic clove, crushed
1 lemon, rind finely grated, juiced
4 small chicken breast fillets, trimmed
Pumpkin & spinach salad
750g butternut pumpkin, cut into 2cm pieces
1 small orange, juiced
1 tbs extra virgin olive oil
1 tsp honey
Pinch ground cinnamon
100g baby spinach leaves
- For the pumpkin & spinach salad; Preheat oven to 220°C fan forced. Line a large baking tray with non-stick baking paper. Place the pumpkin on the tray. Spray with olive oil and season with pepper. Roast for 15-20 minutes or until golden and tender. Set aside to cool to room temperature.
- Meanwhile, combine, paprika, garlic, lemon rind and juice in a shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 10 minutes if time permits.
- Preheat barbecue plate on medium heat. Remove the chicken from the marinade. Place a piece baking paper onto the hot barbecue plate and top with chicken. Barbecue for 5-6 minutes each side or until cooked through. Transfer to a plate, cover and allow to rest for 5 minutes. Discard the paper.
- Whisk the orange juice, oil, honey and cinnamon together. Combine the spinach and pumpkin in a bowl. Spoon over the dressing and toss gently to combine. Serve with paprika chicken.