Grilled chicken with pumpkin and tomato salad
- 1 1/2 tablespoons (30ml) salt reduced tamari or soy sauce (see Tip)
- 1 garlic clove
- 2cm piece ginger, peeled
- 1 small red chilli, de-seeded
- 2 teaspoons honey
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 8 skinless chicken thigh fillets (approximately 900g), trimmed of fat
- 1 tablespoon olive oil
- 400g pumpkin, cut into 3cm cubes
- 1 punnet cherry tomatoes (250g), halved
- Olive oil spray
- 4 cups English spinach, washed
- 1 tablespoon balsamic vinegar
- Cracked black pepper, to season
- Preheat oven to 180°C (160°C fan-forced). Combine tamari, garlic, ginger, chilli, honey, lime juice and sesame oil in a blender until smooth. Pour marinade over chicken and set aside for 20 minutes, turning once.
- Drizzle oil over pumpkin and tomatoes in a small bowl and toss to coat. Transfer to a baking tray and bake in the oven for 25 minutes or until tender.
- Lightly spray a grill pan with oil and heat. Remove chicken from marinade (reserve marinade) and sear in pan for 3 to 4 minutes on each side. Transfer to oven, pour marinade back over chicken and cook for an additional 10 minutes.
- Remove vegetables from oven and toss through spinach.
- Sprinkle veggies with balsamic vinegar, season with pepper and serve with chicken.
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