Autumnal Chicken and Pumpkin Skillet with Red Lentils and Feta

Juicy chicken breast meets sweet Hokkaido pumpkin and creamy red lentils, finished with lemon and feta. An autumnal dish that comes together in one pan and keeps you full for a long time.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g Chicken breast fillet
• 400 g Hokkaido pumpkin
• 100 g red lentils
• 1 pc onion
• 1 pc garlic clove
• 2 tbsp olive oil
• 400 ml water
• 1 tsp sweet paprika powder
• 1 tsp cumin, ground
• 1 tsp thyme, dried
• 60 g feta
• 1 pc lemon, juice and zest
• 1 bunch parsley
• salt
• pepper

Method

1. Rinse the lentils in a sieve under cold water. Peel the onion and dice finely, finely chop the garlic. Remove the seeds from the pumpkin and cut into 2 cm cubes.
2. Pat the chicken breast dry and season with salt, pepper and paprika powder.
3. Heat 1 tbsp olive oil in a large pan and fry the chicken over medium heat for about 4 to 5 minutes per side until golden brown. Remove, cover loosely with aluminum foil and let rest.
4. Heat the remaining oil in the same pan, sweat the onion and pumpkin cubes for 5 minutes. Briefly toast the garlic, cumin and thyme along with them.
5. Add the lentils and water, bring to a boil and simmer over medium heat for about 15 minutes, until the lentils and pumpkin are soft and the mixture becomes creamy. Add a little more water if needed.
6. Season with salt, pepper and the juice of half a lemon. Slice the chicken and arrange it on the lentil and pumpkin ragout.
7. Sprinkle with crumbled feta, lemon zest and chopped parsley and serve immediately.