Fried chicken breast is served with a light lemon sauce, which is cooked in the same pan, and baked butternut squash with lemons is served as a side dish. Refreshing citrus flavor and aroma perfectly complement the sweet-spicy pumpkin. So that the chicken breast does not dry out and turn out to be very juicy, it is first fried whole in a pan until golden brown, which seals all the juices inside, and then brought to readiness in the oven. Cut the chicken crosswise just before serving.

Summary

Ingredients

• 4 boneless, skinless chicken breasts (about 170 g each)
• 350 gr. peeled and diced butternut squash (about 6 tablespoons)
• 2 lemons (slice one thinly, squeeze the juice out of the other)
• 0.25 Art. olive oil
• 2 tbsp chopped fresh oregano
• 3 garlic cloves, chopped thin

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Instructions

1. Preheat oven to 230 ° C.
2. In a large bowl, combine pumpkin, sliced ​​lemon, 2 tbsp olive oil, 1 tbsp oregano, 0.5 tbsp salt and some freshly ground black pepper.
3. Place on a rimmed baking sheet and spread over one layer. Bake without stirring until the pumpkin is soft and lightly browned around the edges, about 30 minutes.
4. Meanwhile, sprinkle the chicken with salt and black pepper. Heat a large, oven-safe skillet over medium heat.
5. Add the remaining 2 tbsp olive oil. Add chicken; fry until the bottom is well browned, 3-5 minutes.
6. Turn the chicken over and transfer the pan to the oven. Bake until chicken is tender, 5-8 minutes.
7. Return the skillet to the stove over medium heat. Add garlic and cook until tender, about 1 minute.
8. Add lemon juice and remaining 1 tbsp oregano. Cook by sprinkling chicken with juice from a skillet, 1 minute. Serve the baked pumpkin and lemon chicken, drizzled with the remaining juices from the skillet.