One-Pan Baked Pumpkin with Chicken and Vegetables

In 100 grams of pumpkin flesh you’ll find more than 1 gram of fiber, which helps you feel full longer, reduces appetite, and can lower calorie intake. Fiber also promotes regular bowel movements, improves mineral absorption, and helps lower cholesterol and blood sugar.

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, chopped chicken breast with the pumpkin, potatoes, carrot, onion, and garlic. Drizzle with olive oil, add the thyme, and season with salt and pepper. Toss everything together so 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 for 30 minutes in the preheated oven, until the chicken is golden and the vegetables are tender. Serve the roasted pumpkin with chicken and vegetables hot, garnished with fresh herbs if desired.

Life Hack

Stir the mixture on the baking sheet occasionally to ensure even cooking.