Balance

Orange bowl – fall recipe

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):

½ pumpkin

1 sweet potato (middle sized)

1 chili

1 orange sweet pepper

1 chicken filet per person

For the red pesto:

Parmesan

Olive oil

Dried tomatoes

Garlic (as you like)

Pine – nuts (as you like)

Salt and pepper. Of course.

Preparation:

Step 1 – Preheat the oven to 180dg.

Step 2 – Wash and dice the vegetables.

Dice your 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.

Enjoy!

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