Prosciutto, Chicken and Pumpkin One Dish Dinner

GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE (option), FODMAP FRIENDLY, PALEO, AIP FRIENDLY (option)

The ingredients in this dinner were destined to be together.  Believe you me. I want a bowl of this right now and I’ve only just finished my morning coffee.
In short, take-away is not an option for us anymore.  This is the meal that I whip up when time is scarce, energy is low, and we need something on the table fast.  An added bonus is that this is so delicious it has become a family favourite.

Recipe (serves 4)
500g butternut pumpkin cubed
5 Chicken thighs diced
1/3 cup of pinenuts (omit for AIP friendly)
4 slices of Italian Prosciutto torn into strips (Handy tip:  Prosciutto made in Italy is legally required to contain only pork and salt! So no junk or preservatives, yay!)
2 spring onions finely sliced (green part only)
4 swiss brown mushrooms roughly chopped (optional)
2 handfuls of sage leaves
Baby spinach or Rocket to serve
Salt
Pepper (omit for AIP friendly)
Paprika (I use Mace for an AIP friendly option)
Turmeric
Olive oil

Method
Preheat the oven to 200C and line a large baking dish with baking paper.
Place the pumpkin, chicken pieces and spring onion onto the baking tray and drizzle well with olive oil.  Season well with salt and spices.
Place in the oven for 20 minutes.
Now remove from the oven and sprinkle the pumpkin and chicken with pinenuts (if using), prosciutto and sage leaves.
Place back in the oven for another 5-10 minutes or until the prosciutto and sage leaves are nice and crispy and your pinenuts are lightly toasted.
To serve heap into bowls lined with spinach or rocket.
Devour.

**NOTE: If you have leftovers, but find it’s not quite enough for a full meal this makes a beautiful pizza topping.  I shall be posting a recipe for a pizza base that is just the right mix of crunchy, chewy and doughy shortly.