Chicken on Pumpkin and Beans Recipe

Chicken on Pumpkin & Beans

Total Time: 40 minutes

Serves: 2

Inspired by the savoury and satisfying flavours of a hearty American Thanksgiving dinner, this wholesome meal consists of a juicy chicken in tarty balsamic vinaigrette with a side of vegetables.

Chef's note:

To plate, spread the pumpkin mash onto large white plates, before layering it with crispy chicken and a generous drizzle of Boombay’s Balsamic + Black Pepper Dressing. 


  • 3 tablespoons of Boombay's Balsamic + Black Pepper Dressing
  • 2 pieces of Chicken Breast
  • 150 grams of Pumpkin
  • A handful of Green Beans
  • 1 Carrot
  • 4 to 5 Broccoli florets
  • Salt to taste
  • Pepper to taste
  • ½ tablespoon of Butter or Olive Oil
  • Freshly cracked Black Pepper for extra flavour (optional)
  • Boombay’s Five Chilli Oil Topping for extra flavour (optional)

Products Used:


  1. Wash the chicken breast and season it with salt and pepper 
  2. Marinate it in 2 tablespoons of our Balsamic + Black Pepper Dressing for 15 to 20 minutes
  3. Clean and wash the green beans before keeping them aside 
  4. Clean and wash the pumpkin before peeling and cutting it into cubes
  5. Peel the carrots and cut them into sticks
  6. Wash the broccoli florets and keep them aside
  1. Steam the pumpkin until cooked through and blitz it with salt and ½ tablespoon of our Balsamic + Black Pepper Dressing
  2. Blanch the green beans in a pan of boiling salted water till they turn bright green and crunchy but not raw
  3. Dunk the beans in ice-cold water to stop them from cooking further and then blanch the carrots and broccoli florets in the same way
  4. Heat oil in a pan and smear the chicken breast golden on one side before doing the same the other side
  5. Take a big plate and spread a dollop of the pumpkin mash on it
  6. Then place the chicken breast on the plate along with a side of the three vegetables
  7. Drizzle our Balsamic + Black Pepper Dressing and enjoy

Top the dish to your heart's content with freshly cracked black pepper and Boombay’s Five Chilli Oil Topping