Rated 2.75 out of 5 based on 2 votes
- 1 x baby pumpkin
- 4 x giant sprouts
- 1 x small carrot
- 2 x chicken breast without skin
- 2 tspn lemon juice / honey
- 2 g tarragon / salt
- 5 splashes tabasco
- 5 g marjoram
- 1 cup olive oil / water
- 1 tspn paprika powder
- 2 x pineapple slice
BELIEVE it or not: This is a ONE-PAN meal!!
Peel the baby pumpkin.
Cut the ends in dices. heat them 1 minute in the micro wave and soak them in lemon juice with tarragon
Boil the water add the salt and honey stir untill dissolved and take it off the fire .
Add the diced pumpkin with the lemon juice, leave to cool.
grate the carrot.
Cut the rest of the pumpkin in finger thick slices.and marinate them in olive oil, tabasco and marjoram.
Rub the chicken breast with paprica powder.
Heat the olive oil in the friying (grill)pan and fry the chicken breasts. and the pumpkin slices. when ready set them on the serving plate.
In the meantime steam the giant sprouts for 6 minutes (half raw) and squeeze some lemon over the sprouts and set them on the serving plate. (Or in the microwave 750 W 45 seconds in a covered tray and leave it for a while)
Fry the pineapple and add at the end the pumkin dices with some of the juice.
take the frying pan from the fire and set the pineapple on top of the chicken.
dress the pumkin slices with the carrot rasp and add the pumpkin dices on it.
the rest of the juices in the pan can be sprinkled ober the chicken and the pumpin.
enjoy the dish!
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Would have been better with fresh pineapple…not from a can.