Delicious one tray chicken and pumpkin bake with a savory tahini sauce and a pop of cherry tomatoes for freshness. A perfect weeknight meal thats the perfect combination of sweet and savory.
Chicken and Pumpkin Bake
1/2 pumpkin cut into large chunks and seeds removed
600g skinless chicken breast
1/2 onion sliced
1/2 red bell pepper sliced
10 cherry tomatoes
Spice mix
1/2 teaspoon Cumin
1/2 teaspoon Coriander
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
1/4 teaspoon chili powder
1 teaspoon Salt
Savoury Tahini Sauce
1 tablespoon hummus
3 tablespoons tahini
1/2 cup hot water
2 tablespoons lemon juice
1 teaspoon dried dill
Pinch of salt
In a large bowl add pumpkin pieces. Drizzle with olive oil and sprinkle with 1/4 teaspoon salt. Mix well. Place on baking tray and bake for 25 minutes at 200 °c.
While pumpkin is in oven, slice onion and bell pepper. Set aside.
In same bowl add chicken breast. Make 4-5 slits on top of each breast. Add spices and a drizzle of olive oil. Mix well. Set aside till pumpkin is done.
Prepare savory tahini sauce by adding all ingredients to a bowl and mixing well. Set aside.
Once pumpkin is done, remove from oven. Move pieces around to make place for chicken. Add chicken pieces, onion and bell pepper to the baking tray with pumpkin. Return to oven and bake for 20 more minutes.
Leave to cool for 10 minutes before plating. Place chicken and pumpkin on a plate.
Drizzle with savory tahini sauce and halved cherry tomatoes!
Enjoy!
Great alone, on top of arugula, couscous, cooked bulgar or quinoa!
Optional: top with some feta and olives for a more Mediterranean feel!
Dont forget to tag @sweet_qwzeen if you give it a try!
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