1

Boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl until smooth. Season with salt and pepper.

2

Meanwhile, heat a large non-stick saucepan over medium-high heat. Cook onion and garlic, stirring, for 3 minutes or until onion has softened. Add chilli powder, cumin, ground coriander, cinnamon and chilli and cook, stirring, for 1 minute or until fragrant.

3

Add tomatoes, mashed pumpkin and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15–20 minutes or until sauce has thickened and flavours intensify. Remove from heat. Using a food processor or stick blender, blend sauce until almost smooth. Add juice and season with salt and pepper. Blend or process until combined.

4

Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Preheat a large chargrill or barbecue over high heat. Cook chicken for 3 minutes each side or until browned and cooked through.

5

Boil, steam or microwave beans and sugar snaps until tender. Drain. Top chicken with pumpkin sauce and coriander. Season with salt and pepper. Serve with vegetables,lime cheeks and sprinkled with coriander.