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 & Cereals||2.3|
|Healthy Fats & Oils||1|
|Total fat||15.5 g|
|- Saturated fat||2 g|
|Total carbohydrates||55.4 g|
|- Total sugars||9.9 g|