Roast chicken with pumpkin, sage and quinoa

Ingredients

For 1 serving

• Chicken breast140 g
• Pumpkin250 g
• Quinoa60 g
• Fresh sageto taste
• Extra virgin olive oil10 g
• Pumpkin seeds5 g
• Saltto taste
• Black pepperto taste

In season: September – December

Method

1. Heat the fan oven to 200 °C. Peel the squash, remove the seeds and cut it into cubes of about 2 cm; cut the chicken breast into cubes of about 3 cm.
2. Toss the squash on a lined baking tray with half the oil, a few sage leaves, salt and black pepper and roast for 15 minutes, until it starts to soften.
3. Toss the chicken with the remaining oil, salt, pepper and a few more sage leaves, add it to the squash and roast for another 15 minutes, until the chicken is golden and cooked through and the squash caramelised.
4. Meanwhile rinse the quinoa well in a sieve and cook it in boiling salted water for 15 minutes, until the grains are translucent and show their little white tail; drain.
5. Toast the pumpkin seeds in a small dry pan over medium heat for 2 minutes, until they pop; serve the chicken and squash on the quinoa with the toasted seeds.