Creamy Chicken with Roasted Butternut Pumpkin

Steps

1. Preheat oven to 220°C. Prep & cook butternut. Toss butternut, carrot & honey on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, or until golden and tender.
2. Prep & cook broccoli. Toss broccoli on a second lined oven tray with a drizzle of oil. Season and cook for 20 minutes, until broccoli is tender.
3. Prep & cook chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Season chicken and cook for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside, covered to rest and keep pan on heat.
4. Cook sauce. Add a knob of butter and a drizzle of oil to pan and reduce heat to medium. Add leek and cook, stirring occasionally, for about 6 minutes, until soft. Add creamy chicken spices and cook for 30 seconds. Add water, bring to a simmer and cook for 3 minutes, until water has reduced by half. Remove from heat and stir through sour cream and lemon juice. Season to taste.
5. Serve butternut and broccoli with chicken and sauce.