Chicken with Pumpkin and Brussels Sprouts

1. 1 Chicken breast filletpack 800 g ≈ $7.36 160 g
2. 2 Pumpkin≈ $2.80 per kg 200 g
3. 3 Brussels sprouts (frozen)pack 400 g ≈ $2.20 120 g
4. 4 Olive oil 8 ml
5. 5 Paprika 1 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: wash the pumpkin² and Brussels³ sprouts; cut the pumpkin into cubes about 2 cm; halve the Brussels sprouts; set up a baking sheet about 30×40 cm, line with parchment, and preheat the oven to 200°C.

2. Combine the vegetables: toss the pumpkin² and Brussels³ sprouts with oil, salt, and paprika; mix so every piece is lightly coated with fat and spices.

3. Prepare the chicken¹: rub the chicken with minced garlic⁶, salt and pepper to taste; place the chicken on top of the vegetables on the tray.

4. Bake: put the tray in the oven, uncovered; bake on the upper-middle rack; bake for 25 minutes at 200°C, until a golden crust forms on the vegetables and they begin to brown.

5. Check doneness: test the chicken¹ for doneness—the internal temperature should reach 74°C; juices should run clear when pierced.

6. Serve: remove the tray from the oven and let the dish rest 5 minutes; serve directly from the tray or portion it; the dish pairs nicely with bread or a light green salad.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.