Balsamic chicken and pumpkin salad

Ingredients (4 servings):

• 2 chicken breast fillets, trimmed
• 1½ tablespoons olive oil
• ¼ cup balsamic vinegar
• 350g butternut pumpkin, peeled, cut into 2cm pieces
• 100g baby rocket
• 200g grape tomatoes, halved
• ½ x 400g can butter beans, drained, rinsed
• ½ medium red onion, thinly sliced

Method:

1. Preheat oven to 220°C/200°C fan-forced.
2. Line a large baking tray with baking paper. Cut 3 shallow slits into each chicken breast.
3. Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook chicken for 2 to 3 minutes each side or until browned.
4. Add 2 tablespoons vinegar. Cook, turning, for 1 minute or until chicken is coated.
5. Place chicken and pumpkin on prepared tray. Season with salt and pepper. Bake for 20 minutes or until chicken is cooked through and pumpkin tender. Thinly slice chicken.
6. Meanwhile, place rocket, tomato, beans and onion in a bowl. Season with salt and pepper. Toss to combine.
7. Divide rocket mixture between dishes.
8. Top with pumpkin and chicken.
9. Drizzle with remaining oil and vinegar.
10. Serve.