Name: Roasted Pumpkin with Sage and Brown Butter Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cups pumpkin; 1 tbsp ghee; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh sage; 0.25 tsp garlic powder

Roasted Pumpkin with Sage and Brown Butter Chicken

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

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin with Sage and Brown Butter Chicken

Pan-seared chicken breast served over tender roasted pumpkin cubes drizzled with a fragrant, nutty brown butter and sage sauce.

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NUTRITION

Protein

48.4g

Fat

25.1g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cups pumpkin

1 tbsp ghee

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh sage

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel and cube the pumpkin into 1-inch pieces, then toss them on the baking sheet with olive oil and half of the sea salt and black pepper.
3
Roast the pumpkin for 20 to 25 minutes until the edges are caramelized and the flesh is fork-tender.
4
While the pumpkin roasts, season the chicken breast with garlic powder and the remaining sea salt and black pepper.
5
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F, then set aside to rest.
6
In a small light-colored saucepan, melt the ghee over medium heat, whisking constantly until it begins to foam and develops a golden-brown color and nutty aroma.
7
Immediately stir in the chopped fresh sage leaves and remove from heat, allowing the sage to crisp in the hot ghee for 30 seconds.
8
Slice the chicken and serve it alongside the roasted pumpkin, drizzling the warm sage brown butter over the entire plate.