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

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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

How To:

  1. Preheat oven to 220ºC (425ºF).
  2. Place the chicken, pumpkin, garlic, olive oil and chili on a baking tray and toss to combine.
  3. Roast for 20 minutes or until golden and cooked through.
  4. Squeeze the garlic from the skins and place in a bowl with the pumpkin, rice, basil, vinegar, and extra olive oil.
  5. Mix well to combine.
  6. Slice the chicken and serve with the rice.
  7. Serve.
  8. Eat.



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