Grilled Chicken Thighs with Pumpkin & Tomato Salad
These delicious dinner is light, veggie-packed and full of flavour.
30 ml reduced-salt tamari, available from then health food aisle in supermarkets
1 garlic clove
1 x 2-cm piece ginger, peeled
1 small red chilli, seeded
2 tsp honey
2 tbs lime juice
1 tbs sesame oil*
8 chicken thighs, skin removed (approximately 920 g total), excess fat trimmed
1 tbs olive oil*
400 g pumpkin, cut into 3-cm cubes
1 punnet cherry tomatoes ( 250 g), halved
4 cups English spinach, washed
1 tbs balsamic vinegar
¼ tsp black pepper
1. Preheat oven to 180 C.
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.
2. 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.
3. Coat a grill pan lightly with cooking-oil spray and heat.
Remove chicken from marinade (reserve marinade) and sear in grill pan for 3 to 4 minutes on each side.
Transfer to oven, pour marinade back over chicken and cook for an additional 10 minutes.
4. Remove vegetables from oven and toss through spinach.
5. Sprinkle veggies with balsamic vinegar, season with pepper and serve with chicken.
Recipe thanks to http://www.heartfoundation.org.au