Chicken Florentine with Roasted Pumpkin and Greens

Preheat oven to 220°C. Cut pumpkin into thin wedges, discarding seeds. Trim broccolini. 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 4¹⁄₂ 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 broccolini and peas to the boiling water and cook for 3-4 minutes until broccolini is bright green and tender. Drain.

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

Preheat oven to 220°C. Cut pumpkin into thin wedges, discarding seeds. Trim broccolini. 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 4¹⁄₂ 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 broccolini and peas to the boiling water and cook for 3-4 minutes until broccolini is bright green and tender. Drain.

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

Preheat oven to 220°C. Cut pumpkin into thin wedges, discarding seeds. Trim broccolini. 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 4¹⁄₂ 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 broccolini and peas to the boiling water and cook for 3-4 minutes until broccolini is bright green and tender. Drain.

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

Preheat oven to 220°C. Cut pumpkin into thin wedges, discarding seeds. Trim broccolini. 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 4¹⁄₂ 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 broccolini and peas to the boiling water and cook for 3-4 minutes until broccolini is bright green and tender. Drain.

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

Preheat oven to 220°C. Cut pumpkin into thin wedges, discarding seeds. Trim broccolini. 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 4¹⁄₂ 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 broccolini and peas to the boiling water and cook for 3-4 minutes until broccolini is bright green and tender. Drain.

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

Preheat oven to 220°C. Cut pumpkin into thin wedges, discarding seeds. Trim broccolini. 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 4¹⁄₂ 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 broccolini and peas to the boiling water and cook for 3-4 minutes until broccolini is bright green and tender. Drain.

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