Zoodle Salad with Roasted Tomatoes and Chicken

Preheat the oven to 400 degrees F (200 degrees C).

Dress Pumpkins (2 cups) with Salt (to taste) and Ground Black Pepper (to taste), Balsamic Vinegar (1 Tbsp), chopped Fresh Rosemary (to taste), Garlic (2 cloves) and Extra-Virgin Olive Oil (1 Tbsp). Stir all ingredients together and bake in a preheated oven for 30 minutes or until cooked. Set aside and let cool down.

Spiralize Zucchini (2).

Season the Tomatoes (8) with Salt (to taste), Ground Black Pepper (to taste), and Extra-Virgin Olive Oil (2 tsp) and bake for 20 minutes or until bursting and charred in spots.

Skin and slice up the Chicken Breasts (9 oz), season with Salt (to taste) and Ground Black Pepper (to taste), and cook it on a hot grill. Then cut it up into cubes.

In a skillet heat up Extra-Virgin Olive Oil (1 Tbsp) 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.

Add now the tomatoes, grilled chicken, roasted pumpkin and stir until combined. Add chopped Fresh Mint Leaves (to taste) and Feta Cheese (4 Tbsp).

Serve your zoodles right up or refrigerate them for a couple of hours.