Chargrilled maple chicken with pumpkin hummus
Pumpkin, butternut, raw
600 g, chopped
1 tbs, (sesame seed paste)
Chickpeas, canned, rinsed, drained
1 cup(s), (200g)
No added sugar orange juice
Skinless chicken breast
450 g, (buy 600g) fat trimmed
500 g, halved
1 x 3 second spray(s)
1 medium, cut into wedges to serve
- Boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl with tahini, chickpeas, juice and cumin. Season with salt and pepper. Cover to keep warm.
- Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Place chicken, chilli sauce, sesame oil and syrup in a shallow dish and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked though. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes.
- Heat olive oil in same cleaned pan over high heat. Cook sprouts for 3–4 minutes or until golden and tender. Drizzle chicken with pan juices and serve with pumpkin hummus, sprouts and orange wedges.