Need a super-healthy meal to serve friends? This chicken and avo salad is made to order!

1.Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake for 1 hour or until tender.
2. Meanwhile, cook the risoni in a medium saucepan of salted boiling water following packet directions or until al dente. Drain.
3. Place a frying pan over medium-high heat. Lightly spray both sides of the chicken with olive oil spray. Cook for 4-5 minutes each side or until cooked through. Set aside for 5 minutes to rest. Thinly slice across the grain.
4. Place the avocado, basil and lime juice in the bowl of a food processor and process until smooth.
5. Combine the pumpkin, risoni and parsley in a large bowl. Divide among serving bowls. Top with chicken and drizzle over the avocado mixture to serve.