Fragrant Spanish Chicken Breast with Herby Yoghurt

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a pot of salted water to the boil.
2. Toss pumpkin wedges on a lined oven tray with oil. Season with salt and pepper and roast in oven for about 25 minutes, until tender and golden. When there are 3 minutes of cook time remaining, sprinkle over spicy pepitas.
3. Pat chicken dry and season with salt. Roughly chop garlic. In a bowl, toss chicken with garlic and measure of spices. Heat oil in a frypan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), until cooked through. Rest, covered.
4. Finely chop parsley. In a second bowl, combine yoghurt and parsley with a pinch of salt. Season to taste with pepper.
5. Cut broccoli into small florets and cook in a pot of boiling salted water for about 2 minutes. Add green beans and cook for a further 1-2 minutes, until greens are tender. Drain, return to pot and season to taste with salt and pepper.
6. Thinly slice chicken and reserve resting juices.
7. Top pumpkin and greens with chicken, resting juices and herby yoghurt.