This casserole with savory bites of lean chicken breast, pumpkin, and fresh herbs has a whopping 26 grams of protein per serving and only 187 calories.
Chicken Baked with Pumpkin
This chicken and pumpkin fall-inspired casserole is a great warming dish!
- 1 tsp. olive oil
- 1 medium onion chopped
- 1 lb. raw chicken breast boneless, skinless, cut into 1-inch cubes
- 2 cloves garlic finely chopped
- sea salt (or Himalayan sea salt) and ground black pepper to taste; optional
- 4 cups cubed raw pumpkin (½-inch cubes)
- ¼ cup coarsely chopped fresh thyme
- 1 cup low-sodium organic chicken broth
1. Preheat oven to 375° F.
Heat oil in large skillet over medium-high heat.
Add onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
Season with salt and pepper if desired. Transfer to an ovenproof pan or casserole dish.
Add pumpkin, thyme, and chicken broth; cover.
Bake for 10 to 12 minutes, or until pumpkin is tender and chicken is no longer pink in the middle.
Enjoy as is, or serve over cooked brown rice.
The Nutrition Facts box below provides estimated nutritional information for this recipe served without rice.
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