Chipotle lime chicken, charred pumpkin and broccolini salad

serves / 4 prep / 50 minutes cook / 20 minutes

Ingredients

2 tsp olive oil

1 tsp ground cumin

1 tsp finely grated lime rind

2 1⁄2 tbsp lime juice

2 tsp chipotle in adobo sauce 2 x 250g chicken breast fillets

500g kent pumpkin, skin on, deseeded, cut into 5mm-thick wedges

2 bunches broccolini, trimmed

80g (1⁄3 cup) natural yoghurt

1 garlic clove, crushed

75g baby kale

1 small avocado, cut into wedges

1 long fresh red chilli, thinly sliced

1⁄2 cup fresh coriander leaves

1. Combine the oil, cumin, lime rind, 1 1⁄2 tbsp juice and 1 1⁄2 tsp chipotle sauce in a shallow dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.

2. Preheat a barbecue grill or chargrill on medium-high. Remove the chicken from the marinade and lightly spray with oil. Cook for 5 minutes each side or until cooked through. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice. Lightly spray the pumpkin and broccolini with oil. Cook pumpkin for 4-5 minutes each side and broccolini for 2 minutes each side or until vegetables are lightly charred and tender.

3. Combine the yoghurt, garlic, remaining 1 tbsp lime juice and 1⁄2 tsp chipotle sauce in a small bowl. Season.

4. Combine chicken, pumpkin, broccolini, kale, avocado, chilli and coriander in a large bowl. Gently toss to combine. Drizzle with yoghurt.

TIP: This recipe is low calorie and gluten free.