NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Hokkaido pumpkin

1 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Wash the Hokkaido pumpkin thoroughly; since the skin is edible, there is no need to peel it.

• 3

  Remove the seeds and cut the pumpkin into 1-inch cubes, then place them in a large mixing bowl.

• 4

  Toss the pumpkin cubes with 0.5 tablespoon of olive oil, dried rosemary, dried thyme, and half of the salt and pepper.

• 5

  Spread the pumpkin in a single layer on the baking sheet and roast for 25 to 30 minutes until tender and slightly caramelized.

• 6

  While the pumpkin is roasting, season the chicken breast with the remaining salt and pepper.

• 7

  Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat.

• 8

  Sear the chicken breast for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 9

  Add the minced garlic to the skillet during the last minute of cooking to infuse the chicken with flavor.

• 10

  Slice the chicken and serve it alongside the herb-roasted pumpkin cubes.