
Baked Pumpkin Halves with Chicken and Vegetables
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
For this recipe, it is not necessary to use chicken breast or any specific ingredients. Thigh fillet works just as well, and you can skip the tomato if you don't like it. This lunch or dinner, served in portions, is a very convenient option if you need to feed everyone at once.
Ingredients
- Pumpkin - 2 pieces
- Onion - 1 head
- Potato - 1 piece
- Skin-On Chicken Breasts - 2 pieces
- Salt - to taste
- Mushroom seasoning - to taste
- Parsley - 5 sprigs
- Sour Cream - 7.1 oz
- Pumpkin seed oil - 0.7 oz
- Olive Oil - 4 tablespoons
Step by Step guide
Step 1
Prepare the vegetables and chicken breast. Wash and dry everything.
Step 2
Cut the pumpkin in half lengthwise.
Step 3
Scoop out the seeds with a spoon.
Step 4
For an easier and quicker way to remove the inner flesh, make diagonal cuts on each half, leaving a bit of space from the edge.
Step 5
Then scoop out the cut part with a spoon, leaving the edges.
Step 6
Place parchment paper on the baking tray, crumpling it first to make it more pliable. Leave small edges. The paper will prevent sticking to the tray.
Step 7
Place the emptied pumpkin halves on top of the paper.
Step 8
Chop the onion and tomato into small pieces, for example, quarter rings.
Step 9
Cut the chicken breast into small pieces as well—cubes or strips.
Step 10
Put a little onion at the bottom of each half.
Step 11
Add a layer of tomato on top.
Step 12
On the tomato, place some pumpkin flesh, season with salt, and add seasoning.
Step 13
Then add the chicken, tomato, and onion.
Step 14
Top with sour cream.
Step 15
Bake in the oven at 356°F for one hour, then check for doneness. If the pumpkin flesh is not very soft, return it to the oven for another half hour.
Step 16
When the dish is ready, remove it from the oven, sprinkle with parsley, and drizzle with olive oil. Enjoy your meal!
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