•  2 x 200g chicken breast fillets, skin on
•  350g pumpkin, peeled and chopped
•  1 head garlic, cloves separated
•  2 tablespoons olive oil
•  1 teaspoon chilli flakes
•  2 cups cooked brown rice+
•  1 cup torn basil leaves
•  ¼ cup (60ml) white wine vinegar
•  2 tablespoons olive oil, extra  

  Preheat oven to 220ºC (425ºF). Place the chicken, pumpkin, garlic, olive oil and chilli on a baking tray and toss to combine. Roast for 20 minutes or until golden and cooked through. Squeeze the garlic from the skins and place in a bowl with the pumpkin, rice, basil, vinegar and extra olive oil. Mix well to combine. Slice the chicken and serve with the rice. Serves 4.

+ You will need ²⁄³ cup (130g) uncooked rice to make 2 cups cooked rice.