Brown rice, chicken and roast vegetable salad with pesto

Lunch & Light Meals
Prep   10 min
Cook   20 min
  • Chicken breast, lean, raw, 200 g
  • Butternut pumpkin, ¼ average pumpkin(s), diced
  • Zucchini, 1 medium, diced
  • Dried paprika, 2 teaspoon(s), smoked
  • Olive oil spray, 1 spray(s)
  • SunRice Steamed Rice in 90 Seconds, Medium Grain Brown, 1 250g pouch(s)
  • Baby spinach, 2 cup(s)
  • Basil pesto, 2 tablespoon(s)


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.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals2.3
Healthy Fats & Oils1
Protein33.5 g
Total fat15.5 g
- Saturated fat2 g
Total carbohydrates55.4 g
- Total sugars9.9 g
Fibre8.7 g
Sodium346 mg