NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup pumpkin

0.25 cup sweet potato

0.5 cup beetroot

0.25 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 cup spinach

0.5 tbsp pumpkin seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the pumpkin, sweet potato, and beetroot, then dice them into uniform 1-inch cubes to ensure even roasting.

• 3

  Mince the garlic clove finely.

• 4

  In a large mixing bowl, combine the chicken breast and diced root vegetables with the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.

• 6

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden-brown edges.

• 7

  While the chicken roasts, place the pumpkin seeds in a small dry skillet over medium heat, tossing frequently for 2-3 minutes until they are fragrant and lightly toasted.

• 8

  Place the fresh spinach in a serving bowl and top with the hot roasted chicken and vegetables.

• 9

  Garnish the entire dish with the toasted pumpkin seeds and serve immediately.