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Healthy crispy chicken, roasted pumpkin, orzo and creamy feta

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Prep Time 1 hour
Course Main Course
Servings 8

Ingredients
  

Crispy chicken

  • 8 Chicken Breast
  • 1 Tbsp Aromat
  • 1 Tbsp Italian Seasoning
  • 1/2 Tbsp Garlic Powder
  • 1 Tsp Onion powder
  • 1 Tbsp Worcestershire sauce
  • 1 Tsp Grain Mustard
  • 4 Full Eggs
  • 500 Grams Golden Bread Crumbs
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Sea Salt

Roasted pumpkin

  • 2 Small Pumpkin
  • 1 Garlic Bulb
  • 1 Tbsp Paprika
  • 1 Tbsp Olive Oil
  • 1 Tsp Sea Salt
  • 1 Tsp Italian Herbs
  • 1 Tsp Onion Powder

Orzo

  • 1 Tbsp Butter
  • 2 Large Leeks
  • 500 Grams Orzo
  • 1/2 Bulb Roasted garlic
  • 50 Grams Preserved Lemon (finely chopped)
  • 300 ML Chicken Stock
  • 1 Chopped Parsley

Feta sauce

  • 200 Grams Feta Cheese
  • 100 Grams Full Fat Yoghurt
  • 1/2 Lemon juice
  • 1 Tbsp Olive oil
  • 1/2 Bulb Roasted Garlic
  • 1/8 cup water

Instructions
 

Crispy chicken

  • Start by slicing the chicken breast in the middle and place in a ziplock and start by flattening your chicken breast until it doubles in size. Place it in a bowl followed by the seasoning together with eggs and mix. In a separate bowl add the dry ingredients ( bread crumbs, garlic powder, Italian seasoning and salt)
    Toss the chicken until it creates a thick layer of crumbs. Spray some oil on top and Air fry for 15 min on 200C.

Roasted pumpkin

  • Heat the oven to 160C. Slice just the root end of the garlic bulb, place it in a foil and drizzle little bit of olive oil, sea salt and black pepper. Wrap the garlic in foil and place it on a baking tray.
  • Meanwhile, slice the pumpkins and clean the middle then season with olive oil, paprika, onion powder, Italian seasoning and sea salt. Tip into a baking tray next to the garlic and bake for 45 minutes until the pumpkins are tender.

Orzo

  • Start by cooking the leek in a large pan on a medium heat with some butter until soft then add the chopped preserved lemons and half of the roasted garlic together and cook for another 3 minutes. Tip in the orzo and cook on low heat for 15 minutes. Until it’s ready.

Feta Sauce

  • For the feta sauce, combine the yogurt, feta, lemon juice, water, olive oil and the rest of the roast garlic and blend until you get a smooth sauce. It should be thick but pourable.

Assembly

  • Add two large spoons of the cooked orzo, then slice your crispy chicken and place it on top with a few baked pumpkin, drizzle Fatah sauce and sprinkle some parsley.