Learn how to make this delicious and nutritious Turmeric Chicken, Roasted Pumpkin, and Lentil Salad! Perfect for a healthy lunch or dinner, this recipe combines the earthy flavors of turmeric, roasted pumpkin, and lentils with a tangy lemon and maple syrup dressing. Packed with protein, fiber, and healthy fats, it’s a meal that will keep you satisfied and energized. Follow along as we guide you through each step, from roasting the pumpkin to marinating the chicken and assembling the salad. Don’t forget to like, share, and subscribe for more healthy and flavorful recipes!
Ingredients:
– 250g pumpkin, chopped
– 3 tbsp extra virgin olive oil
– 1 tbsp Moroccan seasoning
– 700g chicken tenderloins
– 1 tsp ground turmeric
– 200g black French lentils
– 2 tsp stock powder
– 400g chickpeas, drained and rinsed
– 1 cup spinach leaves
– 1 Lebanese cucumber, diced
– 5 spring onions, finely sliced
– 1 cup mint, finely chopped
– 150g feta cheese, crumbled
– 115g slivered almonds, toasted
– 85g dried cranberries
– Lemon wedges to serve
Lemon & Maple Syrup Dressing:
– 3 tbsp extra virgin olive oil
– 2 tbsp apple cider vinegar
– Juice of 1 lemon
– 2 tsp Dijon mustard
– 2 tsp pure maple syrup
– Sea salt and cracked black pepper
Instructions:
1. Roast the pumpkin with olive oil and Moroccan seasoning.
2. Marinate the chicken with turmeric and olive oil.
3. Cook the lentils with stock powder.
4. Prepare the lemon and maple syrup dressing.
5. Cook the chicken tenderloins until golden.
6. Assemble the salad with all ingredients and drizzle with dressing.
7. Serve with lemon wedges.
Keywords: Turmeric chicken, roasted pumpkin, lentil salad, healthy recipe, flavorful meal, easy salad recipe, Moroccan seasoning, lemon maple dressing, high-protein meal, fiber-rich foods, healthy fats, cooking tutorial, meal prep ideas.
Picture this, a mouthwatering dish that blends the earthy warmth of turmeric with the sweetness of roasted pumpkin. All tossed together in a hearty salad that’s perfect for health enthusiasts and flavor seekers alike. This turmeric chicken, roasted pumpkin, and lentil salad isn’t just a meal. It’s a celebration of vibrant ingredients that nourishes your body and delights your taste buds. But here’s where it gets exciting. The unexpected twist of maple syrup in the dressing adds a subtle sweetness that might surprise you, creating a flavor profile that’s equal parts savory and indulgent. As someone who loves experimenting in the kitchen, I’ve found this recipe to be a fantastic way to incorporate more plant-based elements into a proteinpacked dinner. It’s beginner friendly, too. Don’t worry if you’re new to roasting or marinating. I’ll guide you through each step with tips to ensure success. For instance, using extra virgin olive oil not only adds richness, but also helps the seasoning stick better, making your veggies crisp and flavorful. And this is the part most people miss. The lentils provide a fiber boost that keeps you feeling full, while the chickpeas add a satisfying crunch. Great for meal prep. Ingredients: 250g, about 2 cups, pumpkin chopped into 3 cm pieces. This sweet root vegetable roasts beautifully and brings a natural caramelization that pairs wonderfully with the spices. Three tablespoons extra virgin olive oil. Opt for a high-quality one to enhance the flavors without overpowering them. One tspoon store-bought Moroccan seasoning, a blend that might include cumin, coriander, and paprika. If you can’t find it, mix your own for a customized kick. 700 G chicken tenderloins, about eight. Tender and lean, perfect for quick cooking. Always check for dness to avoid overcooking. One teaspoon ground turmeric, not just for color. This golden spice adds an anti-inflammatory punch. Think of it as nature’s health booster. 200 g, one cup black French lentils, also known as p lentils. They hold their shape well and are packed with protein. Rinse them before cooking to remove any debris. Two teaspoon stock powder. chicken or vegetable. Use your favorite brand. It infuses the lentils with savory depth, making them taste homemade. 1x 400 gin chickpeas, drained and rinsed. These add texture and more protein. Patting them dry ensures they don’t make the salad soggy. One cup spinach leaves, roughly chopped, fresh, and leafy. It wilts slightly in the dressing for a nutrient-rich base. One Lebanese cucumber, diced, crisp, and refreshing. It balances the heavier elements like pumpkin and lentils. Five spring onions, finely sliced. Their mild onion flavor adds a subtle bite without overwhelming the dish. One cup mint, finely chopped. A burst of freshness that brightens the whole salad. If you’re not a fan, a bit of parsley could work as a substitute. 150 g feta cheese, crumbled, salty, and tangy. It contrasts beautifully with the sweet components. But here’s where it gets controversial. Some purists might skip the cheese for a vegan twist, while others swear it’s the star. 115g, 1 cup, slivered almonds, toasted and roughly chopped. Toasting brings out their nuttiness. Watch them closely to avoid burning. 85g, 2/3 cup, dried cranberries. These chewy, tart, sweet bits add pops of color and flavor, reminiscent of a festive trail mix. Lemon wedges to serve. A squeeze of fresh lemon juice at the end elevates everything with zesty brightness. Lemon and maple syrup dressing. 3 tablespoons extra virgin olive oil. Again, quality matters for emulsifying the dressing smoothly. 2 tablespoons apple cider vinegar. Its tanginess cuts through the richness and helps tenderize the greens. Juice of one lemon. Fresh is best for that bright citrusy kick. Two teaspoons Dijon mustard. This adds a creamy, tangy depth. It’s a small amount, but packs a flavor punch. Two teaspoons pure maple syrup. The secret ingredient for sweetness. Use pure to avoid artificial notes. And this is where opinions might differ. Is it too unconventional or does it create the perfect balance? Sea salt and cracked black pepper. Season to taste. Cracked pepper adds a bit of heat and texture. Method. Step one. Begin by preheating your oven to 180° C fanforced or 200° C conventional if that’s your setup. Spread the pumpkin pieces out on a baking tray. Then drizzle them with half of the olive oil and sprinkle on the Moroccan seasoning. Give everything a good toss to coat evenly. This ensures the pumpkin gets that golden caramelized edge. Pop it in the oven for 25 to 30 minutes or until it’s fork tender and lightly browned. Once done, remove from the oven and let it cool slightly on the tray. For beginners, this step is forgiving. If your pumpkin is a bit uneven in size, just cut it more uniformly next time for even cooking. Step two, in a medium bowl, place the chicken tenderloins and drizzle the remaining olive oil over them. Sprinkle in the ground turmeric and mix thoroughly to coat each piece. This not only flavors the chicken, but also gives it a beautiful golden hue. Set it aside for at least 10 minutes to let the flavors infuse. Pro tip: If you marinate longer, say up to 30 minutes, the turmeric will penetrate deeper, making the chicken even more aromatic. Step three, fill a medium saucepan with water and bring it to a rolling boil. Add the lentils along with the stock powder. Turn the heat down to a gentle simmer and let them cook for about 12 to 14 minutes. You’re aiming for tenderness without mushiness. Once cooked, drain them in a colander and rinse under cold water to halt the cooking process and keep them firm. This cooling rinse is crucial for salads as it prevents the lentils from becoming too soft when mixed. Step four, to prepare the dressing, gather all the lemon and maple syrup dressing ingredients in a small jug or jar. Whisk or shake them vigorously until well combined. Taste and adjust the seasoning with sea salt and cracked black pepper as needed for an extra smooth texture. You could use a blender, but a simple jar works wonders. Store any leftovers in the fridge for up to a week. Step five, heat a large frying pan over medium heat. Add the marinated chicken tenderloins and cook for 3 to 4 minutes per side, depending on their thickness, until the outside is nicely browned and the inside is juicy. You might need to do this in batches to avoid overcrowding the pan, which helps achieve that perfect sear. Remove from the heat. Let them rest briefly. Then slice each tenderloin into bite-sized chunks. Resting allows the juices to redistribute, keeping the chicken moist. Step six. Now for assembling the salad. In a large mixing bowl, combine the cooled roasted pumpkin, cooked lentils, drained chickpeas, chopped spinach, diced cucumber, sliced spring onions, chopped mint, crumbled feta, toasted almonds, and dried cranberries. Pour over half of the dressing and toss everything gently. Aim for a light coating rather than soaking so the flavors shine through. Taste as you go. If it needs more dressing, add a little at a time. This step is interactive and fun. It’s like creating your own edible masterpiece. Step seven, portion the salad into four bowls, then top each one with the warm chicken chunks. Serve immediately with a lemon wedge on the side for squeezing. The contrast of warm chicken on cool salad is divine, and a dash of lemon juice ties it all together. Serve as a main dish or a hearty side. It’s versatile enough for weekn nights or casual gatherings. There you have it, a wholesome, flavorful salad that’s as satisfying as it is easy to make. But let’s stir up some debate. Do you embrace the sweet, savory combo in the dressing, or do you find it too bold for a traditional salad? Have you tried swapping in different spices or making a vegan? Share your adaptations, agreements, or disagreements in the comments. I’d love to hear how you personalize this recipe for your
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