Name: Roasted Pumpkin Puree with Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole Small sugar pie pumpkin; 5 oz Chicken breast; 0.25 tbsp Extra virgin olive oil; 0.25 cup Plain Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.5 tbsp Raw pumpkin seeds

Roasted Pumpkin Puree with Seared 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 Puree with Seared Chicken

Oven-roasted sugar pumpkin blended into a velvety puree and served with pan-seared chicken breast and a tangy Greek yogurt swirl.

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NUTRITION

Protein

46.1g

Fat

14.2g

Carbs

65.4g

SERVINGS

1 serving

INGREDIENTS

1 whole Small sugar pie pumpkin

5 oz Chicken breast

0.25 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 tsp Smoked paprika

0.5 tbsp Raw pumpkin seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the sugar pie pumpkin in half, scoop out the seeds, and brush the flesh with half of the olive oil and a pinch of sea salt.
3
Place pumpkin halves cut-side down on the baking sheet and roast for 45 minutes until the skin is pierced easily with a fork.
4
Allow the pumpkin to cool slightly, then scoop the tender flesh into a high-speed blender and process until completely smooth and velvety.
5
Season the chicken breast evenly with garlic powder, smoked paprika, the remaining sea salt, and black pepper.
6
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
7
Spread a generous portion of the warm pumpkin puree onto a plate, top with the sliced chicken, a dollop of Greek yogurt, and a sprinkle of raw pumpkin seeds.