Name: Orange chicken with asparagus and pumpkin
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 1
Ingredients: 800g chicken breast; 500g jap pumpkin, deseeded, cut into 1cm-thick slices; 3 bunches asparagus, trimmed, halved; olive oil cooking spray; 20.00 ml thyme leaves, to garnish; 2 oranges, rind finely grated, juiced; 18.20 gm olive oil; 20.00 ml fresh thyme leaves; 1 tsp finely grated ginger; 1.25 gm ground cumin

Orange chicken with asparagus and pumpkin

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Prep Time:
45 minutes

Cook Time:
15 minutes

Total Time:
60 minutes

Ingredients:

800g chicken breast
500g jap pumpkin, deseeded, cut into 1cm-thick slices
3 bunches asparagus, trimmed, halved
20.00 ml thyme leaves, to garnish
2 oranges, rind finely grated, juiced
20.00 ml fresh thyme leaves
1 tsp finely grated ginger
1.25 gm ground cumin

Instructions:

Tenderize chicken fillets with a meat mallet, then transfer them to a shallow ceramic dish.
Prepare the marinade by combining all ingredients in a jug and mixing with a fork. Season with salt and pepper, then pour over the chicken, ensuring it is fully coated. Cover and refrigerate for 30 minutes, remembering to turn the chicken occasionally for even marination.
Lay out the pumpkin slices evenly on a microwave-safe plate, cover them, and microwave on HIGH power for 2 to 4 minutes until they are just tender.
Preheat barbecue plate over medium-high heat. Cook chicken and baste with marinade, turning once, until fully cooked, about 3 minutes per side. Transfer to a plate, cover with foil, and keep warm.
Coat vegetables in a light layer of oil. Grill for 2 minutes on each side, or until they reach desired tenderness. Plate asparagus, chicken, and pumpkin. Finish with a sprinkle of thyme before serving.

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