Roasted Pumpkin and Chicken with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin and Chicken with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Chicken with Sage Brown Butter

Pan-seared chicken breast and tender roasted pumpkin cubes are tossed in a nutty brown butter sage sauce for a savory and fragrant autumn meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

535kcal
Protein
41.9g
Fat
31.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Sugar pumpkin

5 oz Chicken breast

1 tbsp Ghee

5 leaves Fresh sage

0.5 oz Walnuts

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Peel and cube the sugar pumpkin into 1-inch pieces. Toss with avocado oil, half the sea salt, and half the black pepper.

  • 3

    Spread the pumpkin on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized on the edges.

  • 4

    While the pumpkin roasts, season the chicken breast with the remaining salt and pepper. Heat a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.

  • 6

    Wipe the skillet clean and add the ghee over medium heat. Allow it to melt and begin to foam until it turns a light amber color and smells nutty.

  • 7

    Add the fresh sage leaves and walnuts to the ghee. Fry for 1 minute until the sage is crisp and the walnuts are toasted.

  • 8

    Add the roasted pumpkin and baby spinach to the skillet, tossing gently until the spinach is just wilted.

  • 9

    Plate the pumpkin and spinach mixture, top with the sliced chicken, and drizzle the remaining sage brown butter from the pan over the top.

Roasted Pumpkin and Chicken with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin and Chicken with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Chicken with Sage Brown Butter

Pan-seared chicken breast and tender roasted pumpkin cubes are tossed in a nutty brown butter sage sauce for a savory and fragrant autumn meal.

NUTRITION

535kcal
Protein
41.9g
Fat
31.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Sugar pumpkin

5 oz Chicken breast

1 tbsp Ghee

5 leaves Fresh sage

0.5 oz Walnuts

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

  • 1

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

  • 2

    Peel and cube the sugar pumpkin into 1-inch pieces. Toss with avocado oil, half the sea salt, and half the black pepper.

  • 3

    Spread the pumpkin on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized on the edges.

  • 4

    While the pumpkin roasts, season the chicken breast with the remaining salt and pepper. Heat a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.

  • 6

    Wipe the skillet clean and add the ghee over medium heat. Allow it to melt and begin to foam until it turns a light amber color and smells nutty.

  • 7

    Add the fresh sage leaves and walnuts to the ghee. Fry for 1 minute until the sage is crisp and the walnuts are toasted.

  • 8

    Add the roasted pumpkin and baby spinach to the skillet, tossing gently until the spinach is just wilted.

  • 9

    Plate the pumpkin and spinach mixture, top with the sliced chicken, and drizzle the remaining sage brown butter from the pan over the top.