Creamy Mustard Chicken with Roast Pumpkin

Creamy Mustard Chicken with Roast Pumpkin

Ready in 35 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 28, 2019.



  • 150g pumpkin
  • 1 tsp herb spices
  • 1 Tbsp pumpkin seeds


  • 1 courgette
  • ½ broccoli
  • 1 pack chicken breast
  • Remaining herb spices
  • ¼ cup chicken stock
  • 2 Tbsp sour cream
  • 1 tsp mustard

Have Handy

  • oil
  • salt
  • pepper


  1. Cook pumpkin Preheat oven to 220°C. Toss pumpkin, first measure of herb spices and pumpkin seeds on a lined tray with a drizzle of oil. Season and roast for about 25 minutes, until tender.
  2. Prep veggies Finely dice courgette and cut broccoli into small florets. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally.
  3. Cook chicken Season chicken and toss with remaining herb spices and a drizzle of oil. Heat a drizzle of oil in a fry pan on medium-high heat. Cook chicken for 3-4 each side, or until cooked through. Remove from pan and set aside to rest, keeping pan on heat.
  4. Cook veggies Add a drizzle of oil and broccoli to pan and cook for 2 minutes. Add courgettes and stock and cook a further 2 minutes or until veggies are tender. Season and remove from heat.
  5. To finish Thinly slice chicken and return to pan along with any resting juices, sour cream and mustard. Stir to combine and season to taste.
  6. Serve pumpkin topped with creamy chicken.

Nutritional Information

Energy 2437 kj
582 kcal
Protein 49.5g
Carbohydrate 22.1g
Fat 30.9g