Description
A warm autumn dish that blends the sweetness of pumpkin with savory teriyaki notes, packed with nourishing ingredients.
Ingredients
Scale
- 1/2 cup pumpkin purée (unsweetened)
- 1/3 cup soy sauce
- 3 tbsp maple syrup or honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1/4 cup water
- 2 large chicken breasts
- 2 cups cooked quinoa or rice
- 2 cups Brussels sprouts, halved
- 1 large carrot, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- Optional: pickled onions, microgreens
Instructions
- In a bowl, whisk together pumpkin purée, soy sauce, maple syrup (or honey), rice vinegar, minced garlic, grated ginger, sesame oil, and water until smooth and cohesive.
- Reserve half of the sauce in a separate container for glazing. Marinate the chicken breasts with the other half of the sauce for 30 minutes.
- Preheat your oven to 400°F (200°C). Toss Brussels sprouts and sliced carrot with olive oil, salt, and pepper; roast for 20–25 minutes.
- Cook marinated chicken breasts in a skillet over medium-high heat for 5–7 minutes per side. Brush with reserved sauce towards the end of cooking.
- Let the chicken rest for 5 minutes, then slice it.
- Assemble bowls with quinoa or rice, sliced chicken, and roasted vegetables. Drizzle with extra sauce if desired, then garnish with sesame seeds, pumpkin seeds, and optional toppings.
Notes
Marinate chicken for at least 30 minutes for best flavor. Use low-sodium soy sauce for less sodium.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: pumpkin, teriyaki, chicken, quinoa, roasted vegetables, autumn, healthy bowl