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







