NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup pumpkin

0.5 cup cooked brown lentils

1 cup courgette

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and cube the pumpkin into 1-inch pieces, and slice the chicken breast into bite-sized strips.

• 3

  In a large bowl, toss the pumpkin and chicken with half of the olive oil, dried thyme, garlic powder, sea salt, and black pepper.

• 4

  Spread the chicken and pumpkin in a single layer on the baking sheet and roast for 20-25 minutes until the chicken is cooked through and the pumpkin is tender.

• 5

  While the chicken roasts, slice the courgette into half-moons.

• 6

  Heat the remaining olive oil in a skillet over medium heat and sauté the courgette for 5 minutes until lightly browned.

• 7

  Add the cooked lentils to the skillet and stir for 2 minutes until heated through.

• 8

  Combine the roasted chicken and pumpkin with the lentil and courgette mixture in a bowl and serve immediately.