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Braised Chicken with Pumpkin, Sage and Walnuts

Main Course
Serves 4

1 protein | 3 vegetables | 1 fat

Ingredients:

  • olive oil spray
  • 4 x 120g chicken breasts
  • cracked black pepper
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 1/2 cups diced butternut pumpkin
  • 2 1/2 cups reduced-salt chicken stock
  • 2 Tbsp chopped fresh sage (1 Tbsp dried)
  • 8 walnut halves, crushed
  • extra sage to garnish

Directions:

  1. Heat a large pan (with a close-fitting lid) and spray with olive oil.
  2. Season chicken with the black pepper, and place in the pan without overcrowding.
  3. Add onion, carrot and pumpkin, and cook until tender.
  4. Add half the stock and simmer over low heat, slightly uncovered, adding more stock as needed. Do not overcook the chicken.
  5. Transfer the chicken to a serving dish, add sage to the pot and cook for two minutes.
  6. Spoon the vegetables around the chicken and pour the sauce over.
  7. Garnish with extra sage and walnuts.
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