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?

photo credit:  Donna Hay Magazine

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Spicy Chicken, Pumpkin and Roasted Garlic Rice

88 serves 4

Ingredients:

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

How To:

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.

Serve.

Eat.

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