zest and juice 1 lime
1 tbsp maple syrup
1 red chili, sliced
thumb-size piece fresh root ginger, cut into matchsticks, plus 1 tsp grated root ginger
2 skinless, boneless chicken breasts
1 can pumpkin puree
1 tbsp olive oil
Mix half the lime zest, chili (add to your own preference) and all the juice with the maple syrup and grated ginger.
Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade.
Set aside for 10 mins. Heat the grill and line the grill tray with foil.
Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.
Heat the oil in a small frying pan. When it’s really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp.
Lift out the matchsticks with a slotted spoon, then stir the pumpkin puree into the ginger infused oil.
Divide the pumpkin between 2 plates, top each with a chicken breast, scatter with the crisp ginger and serve with some green beans.
Recipe adapted from: Good Food