Name: Roasted Pumpkin with Sage and Brown Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 cup pumpkin; 1 tbsp grass-fed butter; 6 whole sage leaves; 0.25 cup Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder

Nutrition

Per serving

447 calories

Protein: 41g; 35% of calories
Carbs: 33g; 28% of calories
Fat: 19g; 37% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Peel and cube the pumpkin into 1-inch pieces and slice the chicken breast into even strips.
Place the pumpkin cubes and chicken strips on the baking sheet, tossing them with 0.5 tbsp of melted butter, garlic powder, sea salt, and black pepper.
Spread the ingredients in a single layer and roast for 22 minutes, or until the pumpkin is fork-tender and the chicken is golden and cooked through.
While the tray is roasting, add the remaining 0.5 tbsp of butter to a small skillet over medium heat, whisking constantly until it turns amber and smells nutty.
Add the fresh sage leaves to the browned butter for 60 seconds until they are crisp, then immediately remove the skillet from the heat.
Transfer the roasted pumpkin and chicken to a plate, drizzle with the sage-infused brown butter, and serve with a dollop of Greek yogurt on the side.

Nutrition

Ingredients

Instructions

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