NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup kabocha squash

1 medium poblano pepper

1 tsp olive oil

0.5 tbsp pepitas

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking without extra grease.

• 2

  Wash the kabocha squash and cube it into 1-inch pieces, keeping the skin on as it becomes perfectly tender and edible when roasted.

• 3

  Seed and dice the poblano pepper into bite-sized pieces and cut the chicken breast into similar 1-inch chunks.

• 4

  In a large mixing bowl, combine the squash, poblano, and chicken, then toss thoroughly with olive oil, sea salt, black pepper, smoked paprika, and garlic powder.

• 5

  Spread the mixture across the baking sheet in a single layer, ensuring there is space between the pieces so they roast and develop a golden color.

• 6

  Place in the oven and roast for 20 minutes, then remove the tray and sprinkle the raw pepitas over the top of the mixture.

• 7

  Return the tray to the oven for an additional 5 to 7 minutes until the chicken is cooked through and the pepitas are toasted and fragrant.

• 8

  Remove from the oven and immediately drizzle with fresh lime juice to cut through the earthiness of the squash before serving.