Grilled Chicken with Roasted Pumpkin and Potatoes

1Preheat your oven to 200°C (390°F).

2In a bowl, toss the pumpkin (150 grams) cubes and halved baby potatoes (150 grams) with half a tablespoon of olive oil, (1 tablespoon) chopped rosemary, a pinch of salt, and black pepper. Spread them evenly on a baking tray lined with parchment paper.

3Roast the pumpkin (150 grams) and potatoes in the oven for 30-35 minutes, turning halfway through, until tender and golden brown.

4Meanwhile, prepare the chicken marinade by combining minced garlic, lemon juice (1 teaspoon), the remaining half tablespoon of olive oil, (1 tablespoon) salt, and pepper in a small bowl.

5Lightly coat the chicken breast with the marinade and let it rest for 10 minutes at room temperature.

6Heat a grill pan over medium-high heat and lightly grease it with non-stick spray or a small amount of olive oil (1 tablespoon).

7Grill the chicken breast for about 5-6 minutes per side or until fully cooked and internal temperature reaches 75°C (165°F). Remove from heat and let it rest for 5 minutes before slicing.

8Divide the grilled chicken, roasted pumpkin (150 grams), and potatoes evenly onto two plates.

9Serve warm, optionally garnished with a sprig of fresh rosemary (1 teaspoon) or a lemon wedge for added freshness.