info@thenourished-tribe.com

+65 97739352

Consultations in clinic in Singapore or online

  • White Instagram Icon
  • White Facebook Icon
  • White LinkedIn Icon
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon

Roast Chicken, Lentil, Beetroot & Squash Salad

February 8, 2019

 

 

Star of the Show:  Lentils

Tinned pulses are a great store cupboard essential. Lentils are a really good source of protein and a contain tonnes of soluble fibre to keep out gut happy and healthy.

 

Ingredients

  • 1 x 400gm can green lentils, drained and rinsed

  • 1/2 butternut squash, peeled and cubed

  • 1  x bag of rocket (arugula)

  • 2 x small cooked beetroots

  • 2 x chicken breasts, cooked

  • 1/2 red onion, finely sliced

  • 1tsp cumin

 

For the dressing...

  • 1tbsp apple cider vinegar

  • Juice and zest of 1/2 lemon

  • 2tbsp Extra Virgin Olive Oil

  • 1tsp Dijon mustard

  • Salt & Pepper to season

 

Method

1.Preheat oven to 180c. In a bowl add the cubed squash and coat in 1tsp cumin, salt & pepper to taste and drizzle olive oil on to coat. Mix well and place on a baking tray. Cook for 20-25 minutes
2. To assemble the salad, shred the cooked chicken breasts, and add to a salad bowl along with the beetroot, lentils, onion. 

3. Mix the salad dressing ingredients and add to the salad bowl
4. When the squash is cooked, add to the bowl and serve straightaway

 

 

Share on Facebook
Share on Twitter
Please reload

RECIPE POSTS
Please reload

BLOG POSTS
Please reload

FOLLOW US
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square