Roasted Pumpkin and Lemon Chicken Bowl

You’ll need:

— 1 small pumpkin, sliced

— 1 onion, roughly chopped

— Olive oil

— 2 tsp ras el hanout

— 1 chicken breast

— 1 carrot, thinly sliced

— 1 courgette, thinly sliced

— 1 small onion, thinly sliced

— Juice of 1 lemon

— Salt & pepper

— Garlic powder

— Fennel, thinly sliced

— 1 carrot, thinly sliced

— Radish, thinly sliced

— 1 handful of baby spinach

— Roasted cashews

Dressing:

— Juice of 1 tangerine

— 2 tbsp tahini

— Splash of apple cider vinegar

— 1 tbsp honey

— Salt

Method:

— Preheat oven to 200°C (390°F).

— Toss the pumpkin and roughly chopped onion with olive oil and ras el hanout, then spread them on a baking tray. Roast for 30-40 minutes.

— After 15 minutes, place the chicken breast in parchment paper with thinly sliced carrot, courgette, and onion. Drizzle with lemon juice, olive oil, salt, pepper, and garlic powder. Close the parchment tightly and add it to the oven with the pumpkin.

— While everything is roasting, thinly slice the fennel, carrot, and radish for the salad. Toss with baby spinach.

— For the dressing, mix tangerine juice, tahini, apple cider vinegar, honey, and salt.

— Toss the salad with the dressing and sprinkle roasted cashews on top.

— Plate the roasted pumpkin, chicken, and veggies, and serve alongside the fresh salad.

ENJOY ♥️