Serves: 4
Prep: 15 mins
Cook: 35 mins


Nutrition per serving:

417 kcal
19g Fats
28g Carbs
39g Protein
7g Fiber


   What you need :     

• 26.5 oz. (750g) pumpkin,

peeled, cut into cubes

• 1 tbsp. olive oil

• ½ cup (55g) almond meal

• 2 tbsp. corn flour

• 1 tbsp. sesame seeds

• ½ tsp. Chinese five spice


• ⅓ cup (80ml) light coconut


• 17.5 oz. (500g) chicken


• 2 tsp. coconut oil

• 2 tsp. white miso paste

• 7 oz. (200g) broccolini

• 7 oz. (200g) green beans

• lemon wedges, to serve

• salt and pepper

  What do you need to do :     

  • Preheat the oven to 400°F (200°C). 

  • Line 2 baking trays with baking paper. 

  • Place the pumpkin on one of the trays and rub with 1 tablespoon of olive oil. 

  • Place the tray in the oven and bake the pumpkin for 25 minutes or until tender. Meanwhile, combine the almond meal, cornflour, sesame seeds and Chinese five spice mix in a large dish. 

  • Place the coconut milk in a separate dish. 

  • Taking 1 tenderloin at a time, dip it into the coconut milk to coat, and then dip the chicken into the almond mixture to coat. 

  • Place on the earlier prepared tray. 

  • Repeat this process with the remaining chicken tenderloins. 

  • Heat the coconut oil in a large non-stick frying pan over medium-high heat. 

  • Cook chicken for 2-3 minutes on each side, until cooked through. 

  • Cook the broccolini and green beans in slightly salted water for around 5-7 minutes, until tender. 

  • Place the roasted pumpkin and miso paste in a food processor and blitz until smooth.

  •  Season to taste with salt and pepper. 

  • Serve the chicken with the pumpkin puree, cooked beans and broccolini, and lemon wedges.