Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Dress
Pumpkins (230 g)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
,
Balsamic Vinegar (15 mL)
, chopped
Fresh Rosemary (to taste)
,
Garlic (2 cloves)
and
Extra-Virgin Olive Oil (15 mL)
. Stir all ingredients together and bake in a preheated oven for 30 minutes or until cooked. Set aside and let cool down.
Step 3
Spiralize
Zucchini (2)
.
Step 4
Season the
Tomatoes (8)
with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Extra-Virgin Olive Oil (8 mL)
and bake for 20 minutes or until bursting and charred in spots.
Step 5
Skin and slice up the
Chicken Breasts (250 g)
, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and cook it on a hot grill. Then cut it up into cubes.
Step 6
In a skillet heat up
Extra-Virgin Olive Oil (15 mL)
add your zoodles, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and saute on medium for 3 to 5 minutes or until veggies soften lightly.
Step 7
Add now the tomatoes, grilled chicken, roasted pumpkin and stir until combined. Add chopped
Fresh Mint Leaves (to taste)
and
Feta Cheese (35 g)
.
Step 8
Serve your zoodles right up or refrigerate them for a couple of hours.
