Chicken, Roasted Greens & Pesto Salad
Serves 2
Per serving
447kcals
31.2g protein
Ingredients
– 1 large courgette
– 1 small head broccoli
– 100g Peas
– 150g Roasted Chicken, Shredded
– Handful pomegranate seeds
– 3 tbsp pesto
– 1/2 lemon, juice and zest
– 30g feta
– 1/2 avo
Ganesh
– Extra pomegranate and some toasted seeds
Stacey courgette into desks and lay on a line baking tray and drizzle with a little oil salt and pepper roasted 220°C for 20 to 25 minutes.
Cut the broccoli into small florettes and lay on a line baking tray, drizzle a little salt, pepper and oil and roast for eight minutes and 220°C
Remove the veg from the oven and allowed to Cool.
Then simply mix everything in a bowl along with the pesto with a good pinch of salt and pepper and the juice and zest of half a lemon.
Garnish with toasted seeds and extra pomegranate.