Chicken Salad with, Roast Pumpkin, Black Lentils and Spinach Tzatziki
POWER UP FOOD

Ingredients



Direction
- Place the chicken in a large pot with onion, carrot, celery, bay leaf and peppercorns, add water to cover. Bring to a boil.Reduce heat and cook for about 90 min. Remove chicken ,let cool and shred and the meat.
- Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a pot using 3 cups of water, salt, pepper and olive oil. Bring to a boil until tenter. Drain the lentils and let them cool down. Season with salt, pepper and olive oil.
- Cut the pumpkins into to cubes. Place the pumpkin on a baking sheet. Drizzle with olive oil and season with the garlic , salt and pepper. Roast at 180c until soft about 40 min.
- Place the yogurt, spinach, olive oil, garlic, salt and pepper in a mixer.Beat well until the mixture homogenized.
- In a dip bowl place the shredded chicken, add the half spinach tzatziki and season with salt and pepper. Mixed well
How to serve
- In a plate place first the baked pumpkin, then 2 tbsp lentils and then spring onion. On the top place the chicken salad. Toss the salad with a little more of the spinach sauce and garnish with fresh spinach leaves.
How to pack your food to go…


Start with filling the spinach tzatziki into a jar, and then layer the chicken, pumpkin, lentils and the fresh spinach. Keep the jar in the fridge. Ready to go!

Nutrition Facts
245 g of cooked pumpkin contains
One cup of raw spinach
Lentils (100gr)
In My Food World
There Is No Fear Or Guilt
Only Joy and Balance