Name: Roasted Pumpkin with Sage and Brown Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.5 cup pumpkin; 1 tbsp ghee; 1 tsp olive oil; 5 leaf sage; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp garlic powder

Nutrition

Per serving

496 calories

Protein: 56g; 45% of calories
Carbs: 10g; 8% of calories
Fat: 25g; 47% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed pumpkin with olive oil and half of the sea salt and black pepper on the prepared sheet.
Roast the pumpkin for 20 minutes, or until the edges are tender and slightly caramelized.
While the pumpkin roasts, season the chicken breast with garlic powder and the remaining salt and pepper.
Heat a skillet over medium-high heat and sauté the chicken for about 6-7 minutes per side until fully cooked.
Remove the chicken from the skillet and let it rest for 3 minutes before slicing.
In the same skillet, melt the ghee over medium heat, whisking constantly until it turns golden brown and smells nutty.
Add the fresh sage leaves to the ghee for 30 seconds until crisp, then stir in the roasted pumpkin and baby spinach.
Toss gently until the spinach is just wilted, then serve the sliced chicken over the pumpkin mixture.

Nutrition

Ingredients

Instructions

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