NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup Hokkaido pumpkin

0.5 tbsp olive oil

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the Hokkaido pumpkin in half and scoop out the seeds, then cut into 1-inch thick wedges, keeping the edible skin intact.

• 3

  In a large bowl, toss the pumpkin wedges with half of the olive oil, half of the sea salt, and half of the black pepper until evenly coated.

• 4

  Mince the garlic and combine it in a small bowl with the remaining olive oil, dried oregano, and the rest of the salt and pepper.

• 5

  Rub the garlic-herb mixture all over the chicken breast and place it on one side of the prepared baking sheet.

• 6

  Arrange the pumpkin wedges in a single layer on the other side of the baking sheet.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the pumpkin is fork-tender with golden edges.

• 8

  While roasting, whisk together the tahini and lemon juice in a small ramekin, adding a teaspoon of warm water at a time until it reaches a pourable consistency.

• 9

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 10

  Plate the roasted pumpkin wedges and sliced chicken, then finish the dish with a drizzle of the tahini sauce and a sprinkle of chopped fresh parsley.