With fall sitting at our doorstop, it’s the time for pumpkin and potatos. This bowl consists completely out of orange food – pumpkins, sweet potatoes, chilies and sweet peppers. Add some organic chicken in a red pesto crust and your easy-made, low carb, fall dish is ready.
Ingredients (for 2 people):
1 sweet potato (middle sized)
1 orange sweet pepper
1 chicken filet per person
For the red pesto:
Garlic (as you like)
Pine – nuts (as you like)
Salt and pepper. Of course.
Step 1 – Preheat the oven to 180dg.
Step 2 – Wash and dice the vegetables.
Step 3 – Prepare the red pesto by mixing all of the ingredients.
Step 4 – Wash the chicken filets and dry them with a paper towel.
Step 5 – Put the red pesto on the chicken filets. (Use a small spoon for that or wash your hands thoroughly afterwards).
Step 6 – Put the diced vegetable in a suitable pan (it needs to go into the oven) and put olive oil, salt and pepper over it.
Step 7 – Place the chicken filets on the vegetables.
Step 8 – Put everything into the oven for approximately 35 minutes.
Even though it contains a lot of ingredients it’s a simple made dish, and you can easily adjust the portion size! Being low carb an rich on protein and fibre it also makes a perfect post-work out meal.