Chicken Florentine with Roasted Pumpkin and Greens

Preheat oven to 220C. Cut pumpkin into thin wedges, discarding seeds. Cut broccoli into florets. Peel and mince garlic.

Place pumpkin wedges on a lined baking tray and drizzle with olive oil. Season with salt and pepper. Cook for 25-30 minutes.

Pat chicken breast dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Season each breast with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Add chicken and cook until browned and cooked through, about 3-4 minutes each side. Remove and set aside.

To the same pan, add the butter. When melted add the garlic and cook for 30 seconds. Add stock cream and 4.5 tbsp of water. Cook for 2 minutes. Stir through the spinach, parmesan and season with salt and pepper. Return the chicken to the pan for 2-3 minutes before serving.

Boil a pot of water. Add broccoli and peas to the boiling water and cook for 3-4 minutes until broccoli is bright green and tender. Drain.

Divide the pumpkin, peas and broccoli between serving plates. Season the veg with salt and pepper. Add a chicken breast and the creamy Florentine sauce. Enjoy.

Preheat oven to 220C. Cut pumpkin into thin wedges, discarding seeds. Cut broccoli into florets. Peel and mince garlic.

Place pumpkin wedges on a lined baking tray and drizzle with olive oil. Season with salt and pepper. Cook for 25-30 minutes.

Pat chicken breast dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Season each breast with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Add chicken and cook until browned and cooked through, about 3-4 minutes each side. Remove and set aside.

To the same pan, add the butter. When melted add the garlic and cook for 30 seconds. Add stock cream and 4.5 tbsp of water. Cook for 2 minutes. Stir through the spinach, parmesan and season with salt and pepper. Return the chicken to the pan for 2-3 minutes before serving.

Boil a pot of water. Add broccoli and peas to the boiling water and cook for 3-4 minutes until broccoli is bright green and tender. Drain.

Divide the pumpkin, peas and broccoli between serving plates. Season the veg with salt and pepper. Add a chicken breast and the creamy Florentine sauce. Enjoy.

Preheat oven to 220C. Cut pumpkin into thin wedges, discarding seeds. Cut broccoli into florets. Peel and mince garlic.

Place pumpkin wedges on a lined baking tray and drizzle with olive oil. Season with salt and pepper. Cook for 25-30 minutes.

Pat chicken breast dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Season each breast with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Add chicken and cook until browned and cooked through, about 3-4 minutes each side. Remove and set aside.

To the same pan, add the butter. When melted add the garlic and cook for 30 seconds. Add stock cream and 4.5 tbsp of water. Cook for 2 minutes. Stir through the spinach, parmesan and season with salt and pepper. Return the chicken to the pan for 2-3 minutes before serving.

Boil a pot of water. Add broccoli and peas to the boiling water and cook for 3-4 minutes until broccoli is bright green and tender. Drain.

Divide the pumpkin, peas and broccoli between serving plates. Season the veg with salt and pepper. Add a chicken breast and the creamy Florentine sauce. Enjoy.

Preheat oven to 220C. Cut pumpkin into thin wedges, discarding seeds. Cut broccoli into florets. Peel and mince garlic.

Place pumpkin wedges on a lined baking tray and drizzle with olive oil. Season with salt and pepper. Cook for 25-30 minutes.

Pat chicken breast dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Season each breast with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Add chicken and cook until browned and cooked through, about 3-4 minutes each side. Remove and set aside.

To the same pan, add the butter. When melted add the garlic and cook for 30 seconds. Add stock cream and 4.5 tbsp of water. Cook for 2 minutes. Stir through the spinach, parmesan and season with salt and pepper. Return the chicken to the pan for 2-3 minutes before serving.

Boil a pot of water. Add broccoli and peas to the boiling water and cook for 3-4 minutes until broccoli is bright green and tender. Drain.

Divide the pumpkin, peas and broccoli between serving plates. Season the veg with salt and pepper. Add a chicken breast and the creamy Florentine sauce. Enjoy.

Preheat oven to 220C. Cut pumpkin into thin wedges, discarding seeds. Cut broccoli into florets. Peel and mince garlic.

Place pumpkin wedges on a lined baking tray and drizzle with olive oil. Season with salt and pepper. Cook for 25-30 minutes.

Pat chicken breast dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Season each breast with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Add chicken and cook until browned and cooked through, about 3-4 minutes each side. Remove and set aside.

To the same pan, add the butter. When melted add the garlic and cook for 30 seconds. Add stock cream and 4.5 tbsp of water. Cook for 2 minutes. Stir through the spinach, parmesan and season with salt and pepper. Return the chicken to the pan for 2-3 minutes before serving.

Boil a pot of water. Add broccoli and peas to the boiling water and cook for 3-4 minutes until broccoli is bright green and tender. Drain.

Divide the pumpkin, peas and broccoli between serving plates. Season the veg with salt and pepper. Add a chicken breast and the creamy Florentine sauce. Enjoy.

Preheat oven to 220C. Cut pumpkin into thin wedges, discarding seeds. Cut broccoli into florets. Peel and mince garlic.

Place pumpkin wedges on a lined baking tray and drizzle with olive oil. Season with salt and pepper. Cook for 25-30 minutes.

Pat chicken breast dry. Place chicken between 2 sheets of baking paper. Use a mallet to pound them into thin, even pieces. Season each breast with salt and pepper. Heat a frying pan over a medium high heat with a drizzle of olive oil. Add chicken and cook until browned and cooked through, about 3-4 minutes each side. Remove and set aside.

To the same pan, add the butter. When melted add the garlic and cook for 30 seconds. Add stock cream and 4.5 tbsp of water. Cook for 2 minutes. Stir through the spinach, parmesan and season with salt and pepper. Return the chicken to the pan for 2-3 minutes before serving.

Boil a pot of water. Add broccoli and peas to the boiling water and cook for 3-4 minutes until broccoli is bright green and tender. Drain.

Divide the pumpkin, peas and broccoli between serving plates. Season the veg with salt and pepper. Add a chicken breast and the creamy Florentine sauce. Enjoy.