Name: Roasted Pumpkin and Sage Chicken with Brown Butter Ghee
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup sugar pumpkin; 1 tbsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh sage; 1 tbsp parmesan cheese; 1 cup baby spinach; 1 tsp olive oil; 0.5 tsp garlic powder

Roasted Pumpkin and Sage Chicken with Brown Butter Ghee

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

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Sage Chicken with Brown Butter Ghee

Oven-roasted chicken and sugar pumpkin cubes tossed in a nutty brown butter ghee sauce infused with aromatic fried sage leaves.

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NUTRITION

Protein

49.1g

Fat

26.8g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup sugar pumpkin

1 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh sage

1 tbsp parmesan cheese

1 cup baby spinach

1 tsp olive oil

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the sugar pumpkin into even one-inch cubes and place them on the baking sheet alongside the chicken breast.
3
Drizzle the pumpkin and chicken with olive oil and season both sides evenly with garlic powder, sea salt, and black pepper.
4
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the pumpkin is fork-tender.
5
While the tray roasts, melt the ghee in a small skillet over medium heat, whisking constantly until it turns a deep golden brown and smells toasted.
6
Stir the fresh chopped sage into the browned ghee for 30 seconds until the leaves are crisp, then remove from heat immediately to prevent burning.
7
Slice the roasted chicken and serve over a bed of fresh baby spinach with the pumpkin, drizzling the warm sage butter over everything and finishing with a sprinkle of parmesan.