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Poultry: Chicken Breast with Pumpkin

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 61 kcal


  • 2 - 3 tbsp Rapeseed oil
  • 600 - 700 g Chicken breast fillet
  • Salt and pepper
  • 1 Hokkaido pumpkin approx 800g
  • 1 Yellow pepper
  • 1 Red peppers
  • 2 Onions
  • 2 - 3 Carrots
  • 2 Garlic cloves
  • 150 ml Poultry broth
  • Lemon pepper
  • 2 tbsp Lemon juice
  • 1 bunch Parsley crispy fresh



  • Wash the meat, dab and cut into strips. Wash and quarter the pumpkin, remove the stones and fibers and cut into wedges. Quarter the pepper, remove the seeds and the white skin and cut into strips. Peel and finely dice onions and garlic. Peel, wash and slice the carrots. Cut the peppers lengthways, remove the seeds and cut into fine rings.


  • Heat the rapeseed oil in a large pan, fry the meat until golden, season with salt and pepper and remove.
  • Fry all the vegetables in the frying fat, turning for about 10 minutes. Stir in the stock and lemon juice and cook with the lid on for 15-20 minutes at a low temperature until al dente. Possibly pour in liquid. Fold in the meat, season with salt and lemon pepper and simmer for another 5 minutes.
  • Chop the parsley, add to the stew and serve.


Serving: 100gCalories: 61kcalCarbohydrates: 2.1gProtein: 4.4gFat: 3.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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