Lemon Thyme Chicken with Roasted Pumpkin & Greens

Why this is peri-perfect…Warm, cooked, mineral-rich foods that actually land in the body. Protein is doing the heavy lifting for mood and appetite, while the pumpkin brings that slow, steady carbohydrate that won’t spike and crash you. Lemon and herbs keep it light, digestible, and very “reset energy.” Make this one for dinner, keep the leftovers for lunches this week

Ingredients: 4 serves

500g chicken thighs (skinless, trimmed)
2 cups pumpkin, chopped
1 red onion, sliced
2 bunches broccolini (chopped into thirds)
2 tsp olive oil
3 cloves garlic, crushed
Zest + juice of 1 lemon
2 tbsp fresh thyme (plus more for scattering at the end)
1 tbs Dijon mustard
Salt + pepper

Instructions:

Preheat oven to 200°C.
Steam the broccolin until just tender (5 mins) and set to the side.

Roast the pumpkin + onion
Toss with 1 tsp olive oil, salt, pepper. Roast for 20–25 mins until golden.

Make the marinade
Mix remaining olive oil, garlic, lemon zest + juice, thyme, Dijon, salt + pepper.

Cook the chicken
Coat thighs in marinade.
Bake alongside the pumpkin (or in a separate dish) for 20–25 mins until cooked through and slightly caramelised.

Add broc
Toss the steamed broccolini into the oven tray for the last 8–10 mins.

Finish
Slice chicken, plate with roasted veg, spoon over pan juices.
Scatter on extra thyme.

Per Serve: Calories: 400, Protein: 30g , Fat: 18g, Carbs: 25g, Fibre: 8g