Warm bowl of charred lemon chicken with parsley quinoa, roasted squash and whipped ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash cubes on a tray and toss them with 1 tablespoon olive oil, ground cinnamon, 1 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, turning halfway through, until the squash is golden and tender.

2. 2

   Meanwhile, place 1 lemon cut in half in a hot skillet or griddle, cut side down, and cook for 3 to 4 minutes until deeply charred. Squeeze that lemon into a bowl and mix the juice with the garlic, honey, sweet paprika, ground cumin, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Add the chicken breast strips to the bowl and coat them in the charred lemon marinade. Let them rest for 10 minutes while you continue with the recipe.

4. 4

   Place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, then fluff the quinoa with a fork. Stir in the chopped fresh parsley.

5. 5

   In another bowl, combine the ricotta, plain yogurt, half of the chives, 1 teaspoon olive oil, a pinch of salt, and 1 to 2 teaspoons juice from the second lemon. Whisk until smooth and creamy.

6. 6

   Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Cook the marinated chicken for 5 to 7 minutes, stirring occasionally, until well browned and fully cooked through.

7. 7

   Lightly toast the pumpkin seeds in a dry skillet for 1 to 2 minutes until aromatic.

8. 8

   To serve, divide the parsley quinoa among 4 bowls. Add the roasted squash and charred lemon chicken. Finish with dollops of whipped ricotta cream, the remaining chives, toasted pumpkin seeds, and wedges from the second lemon for squeezing over the top.