Chicken Fillet with Pumpkin Ragout

Ingredients

• 4 chicken breast fillets
• 2 tbsp Soy sauce
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• 1 tsp Honey
• 600 g Hokkaido pumpkin (peeled and seeded)
• 2 stalks celery
• 150 g green grapes (seedless)
• 250 g diced tomatoes
• Salt
• Cayenne pepper
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Wash and pat dry the chicken breasts. Whisk soy sauce with lemon juice, 1 tbsp olive oil, and honey; marinate the chicken breasts in this mixture. Refrigerate for at least 2 hours.

2. 2.

   Dice the Hokkaido pumpkin.

3. 3.

   Wash, trim, and slice the celery stalks into rounds.

4. 4.

   Wash grapes and halve them.

5. 5.

   Sauté celery in remaining oil, add pumpkin, sauté briefly, then add tomatoes. Cover and simmer gently for about 5 minutes. Add grapes, season with salt and cayenne pepper, cover and let cook on low heat for another 5-10 minutes.

6. 6.

   Place chicken in a steamer basket and steam for about 10-12 minutes until cooked through.

7. 7.

   Toast pumpkin seeds in a dry pan without oil, then allow to cool slightly.

8. 8.

   Slice the cooked chicken diagonally, sprinkle with toasted pumpkin seeds, and serve with the seasoned pumpkin vegetable mixture.