In just 100 grams of pumpkin flesh, you’ll find over a gram of pure fiber, which helps prolong the feeling of fullness, reduces appetite, and aids in lowering calorie intake. At the same time, fiber promotes regular bowel movements, improves mineral absorption, and lowers cholesterol and blood sugar levels.
Ingredients: pumpkin – 400 g; chicken breast – 500 g; potatoes – 2; onion – 1; carrot – 1; garlic – 2 cloves; olive oil – 3 tablespoons; thyme – 1 teaspoon; salt and pepper – to taste.
Wash and peel all the vegetables. Mince the garlic. Dice the pumpkin and potatoes, slice the carrot into rounds, and cut the onion into half-moons.
Preheat the oven to 200°C (about 400°F).
In a large bowl, combine the washed and chopped chicken breast with the vegetables – pumpkin, potatoes, carrot, onion, and garlic. Drizzle with olive oil, add dried herbs, and season with salt and pepper. Toss everything together to ensure all the ingredients are evenly coated with oil and spices.
Line a baking sheet with parchment paper and spread the mixture in a single layer. Bake the dish for 30 minutes in the preheated oven: the chicken should turn golden, and the vegetables should become tender. Serve the roasted pumpkin with chicken and vegetables hot, garnished with fresh herbs if desired.
Life Hack
To ensure all the ingredients cook evenly, stir the mixture on the baking sheet occasionally.