Chicken skewer with roast sweet potato & butternut squash tumble salad

Serves 4 – a delicious Summer meal

Endorsed by Clean & Lean by Emma Wilson Fitness

Ingredients

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

100g feta

 

Method

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.

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.