Chicken, chickpea and roasted butternut squash salad
Ditch the sandwich, make yourself a healthy packed lunch instead using this gluten-free recipe for a filling salad.
Ingredients

Direction

Heat the oven to 200ºC/fan 180ºC/ gas 6 and line a small baking tray with non-stick baking paper. Put the squash in the prepared tray, spray with oil and sprinkle with the ground coriander. Roast for 25–30 min until golden and tender, then set aside to cool completely.,Combine the roasted squash with the chickpeas, red pepper, lemon juice, spinach and olive oil in a bowl. Divide the salad among 3 airtight containers, top with the chicken, then chill for up to 3 days.

Nutrition per serving
Calories
261Kcal
Protein
23.5g
Fat
8.7g
Saturates
1.4g
Fibre
8.2g
Suger
7.1g
Salt
0.4
Calcium
145mg
Carbs
24.3g
Iron
2.3mg
Vegitable
0
Gluten
0
Dairy
0
Fruit
0
VitAMin
0
Antioxidants
0
Total Review: 1
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