Brown rice, chicken and roast vegetable salad with pesto

Preheat oven to 200°C (180°C fan forced).

Place chicken breast, pumpkin and zucchini on a lined baking tray. Sprinkle over smoked paprika, spray with cooking oil and toss well to combine. Roast for 20-25 minutes or until golden and tender. Once cooled slice the chicken thinly across the grain.

To serve combine the brown rice, roasted vegetables and baby spinach in a large bowl. Top with sliced chicken and pesto.

TIP: A pre-cooked chicken could be used if you don’t have time to roast your own. You can prepare the roast vegetables ahead of time and serve cold, or re-heated with the salad.