Hay Hay it’s Donna Day is back after a short but sweet summer break. The past couple weeks I have been tweeting and asking, what do you want. Sweet? Savory? Everyone came back with savory. Savory it is. I picked an easy and delicious spicy chicken dish with pumpkin. Vegetarians – let’s see your take on this recipe, maybe a little tofu or just an extra dose of pumpkin? Don’t have pumpkin available in your part of the world, maybe add some butternut squash or kabocha?
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Spicy Chicken, Pumpkin and Roasted Garlic Rice
88 serves 4
2 x 200g chicken breast fillets, skin on
350g pumpkin, peeled and chopped
1 head garlic, cloves separated
2tablespoons olive oil
1 teaspoon chili flakes
2cups cooked brown rice
1 cup torn basil leaves
¼ cup (60ml) white wine vinegar
2tablespoons olive oil, extra
Preheat oven to 220ºC (425ºF).
Place the chicken, pumpkin, garlic, olive oil and chili on a baking tray and toss to combine.
Roast for 20 minutes or until golden and cooked through.
Squeeze the garlic from the skins and place in a bowl with the pumpkin, rice, basil, vinegar, and extra olive oil.
Mix well to combine.
Slice the chicken and serve with the rice.