Yields1 Serving
Prep Time5 minsCook Time35 minsTotal Time40 mins


 600 g Chicken Tenderloins/breast
 2 tbsp Preserved lemon
 ¼ tsp Chilli powder
 600 g Pumpkin (cut into cubes)
 1 Bunch of baby carrots
 3 tbsp Bulgar Wheat
 120 g Baby Spinach
 100 g Goats Cheese

1

Preheat the oven to 180°c. Marinate chicken in preserved lemon, chilli powder and olive oil. You won’t need to season the chicken with salt and pepper as the preserved lemon is salty. If you don’t have preserved lemons, grate the rind of a lemon and use the juice from half of the lemon to mix with olive oil and chilli powder

2

Cut the pumpkin into 2cm cubes and dry roast for 30mins. Add baby carrots after 10mins and season with olive oil, salt and pepper. Roast until just tender, you can test them with a fork, which should slide in and out easily.

3

Boil the kettle add 1 cup of boiling water to 1 cup of bulgur wheat. Add a good crack of salt and pepper and cover with cling film for around 20mins

4

Toast almonds or any seed mix in a fry pan for approx. 5 mins tossing regularly. Set aside to cool.

5

Once bulgur is cooked fluff up gently with a fork. Get a large bowl (the one you will serve in) layer it with spinach leaves, the bulgar wheat and gently mix through the goats cheese with your fingers.

6

To cook the chicken, place it in a hot frying pan and cook for 3-4 mins each side. Once the chicken is cooked. Place it on a plate, add a splash of white wine vinegar to the pan to de glaze it and pour this over the hot chicken.

7

Once the pumpkin and carrots are ready, remove from the oven and sprinkle pumpkin on top of the salad and then gently fold through using your fingers.

8

Finally top the salad with chicken pieces and baby roasted carrot, Dress with olive oil and white wine vinegar and sprinkle with nuts, herbs and chilli flakes.




Ingredients

 600 g Chicken Tenderloins/breast
 2 tbsp Preserved lemon
 ¼ tsp Chilli powder
 600 g Pumpkin (cut into cubes)
 1 Bunch of baby carrots
 3 tbsp Bulgar Wheat
 120 g Baby Spinach
 100 g Goats Cheese

Directions

1

Preheat the oven to 180°c. Marinate chicken in preserved lemon, chilli powder and olive oil. You won’t need to season the chicken with salt and pepper as the preserved lemon is salty. If you don’t have preserved lemons, grate the rind of a lemon and use the juice from half of the lemon to mix with olive oil and chilli powder

2

Cut the pumpkin into 2cm cubes and dry roast for 30mins. Add baby carrots after 10mins and season with olive oil, salt and pepper. Roast until just tender, you can test them with a fork, which should slide in and out easily.

3

Boil the kettle add 1 cup of boiling water to 1 cup of bulgur wheat. Add a good crack of salt and pepper and cover with cling film for around 20mins

4

Toast almonds or any seed mix in a fry pan for approx. 5 mins tossing regularly. Set aside to cool.

5

Once bulgur is cooked fluff up gently with a fork. Get a large bowl (the one you will serve in) layer it with spinach leaves, the bulgar wheat and gently mix through the goats cheese with your fingers.

6

To cook the chicken, place it in a hot frying pan and cook for 3-4 mins each side. Once the chicken is cooked. Place it on a plate, add a splash of white wine vinegar to the pan to de glaze it and pour this over the hot chicken.

7

Once the pumpkin and carrots are ready, remove from the oven and sprinkle pumpkin on top of the salad and then gently fold through using your fingers.

8

Finally top the salad with chicken pieces and baby roasted carrot, Dress with olive oil and white wine vinegar and sprinkle with nuts, herbs and chilli flakes.

Rose’s lemony chicken and roast carrot salad

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