NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cup Hokkaido pumpkin

1 tbsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Wash the Hokkaido pumpkin thoroughly, slice it in half to scoop out the seeds, and then chop it into 1-inch cubes with the skin left on.

• 3

  Cut the chicken breast into bite-sized pieces and finely mince the garlic cloves and fresh herbs.

• 4

  In a large mixing bowl, combine the pumpkin cubes, chicken pieces, minced garlic, rosemary, and thyme.

• 5

  Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing everything until evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the pumpkin is fork-tender and caramelized.

• 8

  Remove from the oven and immediately toss the hot roasted mixture with the baby spinach until it is just slightly wilted.