Warm Pumpkin, Chicken and Feta Salad
Chicken thigh and feta provide protein and calcium, while pumpkin seeds add fiber and minerals. Tender pumpkin, juicy chicken, and salty feta pair with a warmly spiced dressing.
Measure the olive oil (60 g): set aside 15 g each for the pumpkin and chicken, and reserve the remaining 30 g for the dressing.
Cut the pumpkin (250 g) into 1.5 cm cubes and toss with salt (to taste), black pepper (to taste), cayenne (to taste), garam masala (2 g), and olive oil (15 g).
Spread the pumpkin on a baking tray and bake at 200 °C for about 10 minutes, until just tender but still firm.
Cut the boneless, skinless chicken thigh (250 g) into 2 cm cubes. Toss with salt (to taste), cayenne (to taste), curry powder (2 g), 20% sour cream (50 g), and olive oil (15 g).
Bake the chicken at 200 °C for about 15 minutes, checking that it reaches 74 °C internally.
Crumble the feta (80 g) and let the pumpkin and chicken rest for 5 minutes.
Arrange the arugula (50 g) on plates, add the pumpkin and chicken, then the feta. Drizzle with the remaining olive oil (30 g), sprinkle with pumpkin seeds (to taste), and serve immediately.
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