This is an improved adaptation from a recipe in The Greengrocer's Diet, and has become a favourite it's super easy and it's particularly good on a budget.
You can use either kale or spinach as shown in the picture but I prefer the robustness of kale.
720 grams chicken thigh, fat trimmed
1½ tbs olive oil
1 tbs pine nuts, chopped
30 grams parmesan, grated finely
30 grams rye bread, processed into bread crumbs
2 tbs rosemary, roughly chopped
1 tbs lemon, juice
400 grams pumpkin, cut into wedges
200 grams kale, roughly chopped
Image Brett Stevens ( from The Greengrocer's Diet)
Preheat the oven to 180 Celcius
Brush both sides of the chicken with 1/2 tbs of olive oil.
Makes 4 servings
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