Middle-Eastern sheet-pan pumpkin with bell pepper & chicken breast
Middle-Eastern sheet-pan pumpkin with bell pepper & chicken breast: 405 kcal and 40 g protein per serving, ready in 35 minutes. Nutrition calculated from the ingredients.
Ingredients
- 20 g Olive oil
- 400 g Pumpkin (in wedges)
- 200 g Bell pepper (in strips)
- 300 g Chicken breast
- 3 g Cumin
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (juice)
Instructions
- Preheat the oven to 200 °C fan.
- Toss 400 g Pumpkin and 200 g Bell pepper on a tray with 20 g olive oil, salt and pepper.
- Bake for 20 minutes, then take out and turn once.
- Add 300 g Chicken breast and bake another 12–15 minutes until golden.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Makes 2 servings — the second keeps 2 days refrigerated.
Nutrition per serving
- 405 kcal
- 40 g protein
- 23 g carbs
- 19 g fat