Image Brett Stevens ( from The Greengrocer's Diet)
This is an improved adaptation from a recipe in The Greengrocer's Diet, and has become a favourite it's super easy and it's particularly good on a budget.
You can use either kale or spinach as shown in the picture but I prefer the robustness of kale.
Preheat the oven to 180 Celcius
Brush both sides of the chicken with 1/2 tbs of olive oil.
Pour another 1/2 tbs into a large baking pan and place in the oven to heat through.
Toss the pumpkin into the hot oil to coat on all sides and place in the oven to bake for 35 minutes in total.
Heat a grill pan to hot and sear the chicken for 2 - 3 minutes on both sides.
Arrange the chicken on a separate baking tray.
Mix together the pine nuts, parmesan, breadcrumbs, rosemary and lemon juice and season with black pepper.
Spoon the crumb mixture over the chicken and place in the oven with the pumpkin to cook through 20 minutes.
Toss the remaining oil through the kale and add to the pumpkin pan during the last 5 minutes of cooking until wilted.
Serve the chicken with the accompanying vegetables.
Makes 4 servings
|Prep Time:||20 mins|
|Cooking Time:||25 mins|
|Ready in:||45 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||7 g|
|Total Carbohydrate||15 g|
|Total Protein||41 g|
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