Roasted Pumpkin and Chicken Salad
Prep 20 min · Cook 30 min · Serves 4 · medium
A delicious and satisfying keto-friendly lunch featuring roasted pumpkin, grilled chicken, and a creamy avocado dressing.
Ingredients
- 2 cups pumpkin, cubed
- 1.5 pounds chicken breasts, grilled and shredded
- 1 avocado, mashed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the cubed pumpkin with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
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