Grilled Chicken with Pumpkin Recipe
For this recipe you will also need – Seasoning for chicken breast, Chopped sprig of rosemary for roast potato (optional), Chopped garlic for roast potato (optional), Rosemary for demi glaze reduction, Garlic for Demi glaze reduction, Olive oil.
1. Pat the chicken breast dry and season with salt & pepper.
2. Preheat a skillet or grill pan on medium-high heat, add 2 tbsp of olive oil, and cook chicken breast for 6-7 min each side.
3. Put the pumpkin in a medium sized pot cover with water, add half a teaspoon of salt and one cinnamon stick to boil over high heat for 12-15 minutes.
4. Drain the water and add the boiled pumpkin to the blender with a knob of butter and blend until it turns to a smooth consistency.
5. Add 1 tsp of maple syrup to enhance the flavor, then transfer the contents to a small pot and keep in a warm place till serving.
6. Pour the thawed Demi glaze sauce in a medium size pot, add a sprig of rosemary, 1 garlic clove and reduce over medium heat for 10-12 minutes.
7. Season with salt and pepper to taste. Before serving, remove the garlic and rosemary from the reduction.
8. Slice the chicken breast and serve on top of the pumpkin puree, and pour demi glaze reduction over the chicken.
9. Enjoy the grilled chicken with pumpkin
Optional (Not keto friendly)
Serve with roast potato as a side
1. Preheat the oven to 180°C and toss the potato wedges in a bowl with a pinch of salt, black pepper, 2 cloves of chopped garlic, chopped rosemary sprig and 3 tbsp of olive oil.
2. Put the seasoned potatoes on the flat metal oven tray lined with baking paper and cook in the center of the oven for 25-27 minutes.
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