Chicken skewer with roast sweet potato & butternut squash tumble salad
Serves 4 – a delicious Summer meal
Endorsed by Clean & Lean by Emma Wilson Fitness
4 x Chicken & Vegetable skewers (The Hollies Butchers)
150g peeled & diced sweet potato
125g peeled and diced butternut squash
3 tablespoons coconut oil, melted
2 tablespoons butter, melted
Salt and pepper
2 tbsp pumpkin seeds
1 head cauliflower blitzed to rice in a food processor
Drizzle of olive oil
Preheat the oven to 200’c
Place the sweet potato and butternut squash on a roasting tray and drizzle with the coconut oil and melted butter. Season with salt and pepper.
Roast for 35 minutes until soft.
Place the chicken skewers on a separate roasting tray, drizzle with olive oil and cook in the oven for 30 minutes – or cook on the BBQ!
Chop the feta into small pieces.
Pour the pumpkin seeds into the oven tray with the sweet potato and butternut squash and place back in the oven for 2 minutes.
Then add the cauliflower rice to the sweet potato, butternut squash and pumpkin seeds, stir to create the tumble and place back in the oven for 5 minutes.
Remove all from the oven, drizzle the tumble with olive oil and stir in the feta.
Serve immediately. Also delicious chilled.