Summary

Ingredients

• 3 lemon (s), juice it
• 2 cloves garlic
• 1 piece (s) ginger, the size a walnut
• 6 tablespoon sunflower oil
• 1 pumpkin (s) (e.g. butternut)
• 4 medium onion (s) or 1 net shallots
• salt and pepper
• soy sauce
• 3 chicken breast fillet (s)

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Instructions

1. Squeeze the lemons and mix with the finely chopped garlic, grated ginger, oil, salt and pepper. Cut the peeled pumpkin into 3 - 4 cm cubes, cut the peeled onions into wedges and mix with the marinade. Place everything with the marinade on the drip pan of the oven and distribute, leaving some marinade back.
2. Put the tray on the 2nd rail from the bottom into the cold oven. Cook at 200 ° C for about 50 minutes, mixing the vegetables once or twice in between.
3. Meanwhile add 3 tablespoons of soy sauce to the marinade. Put the washed and dried chicken breast fillets in the marinade and moisten well. After 50 minutes, place the meat with the marinade on top of the vegetables and bake for another 20 minutes.