Cumin chicken with pumpkin, fennel and grapes

A ridiculously easy and sublimely tasty dinner that only uses one bowl and one tray

How long will it take?

45 minutes

What’s the serving size?

4 serves

What do I need?

  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 butternut pumpkin halved lengthwise, seeded, cut into 1cm half moons
  • 1 fennel bulb, cut in half lengthwise, sliced into 1cm wedges with core intact
  • 1 cup grapes
  • 1 tablespoon olive oil
  • 4 chicken breasts
  • 1/4 cup torn fresh mint leaves

How do I make it?

  1. Position rack in upper third of oven and preheat to 200O. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss pumpkin, fennel, and grapes with oil and half of spice mixture on rimmed baking tray and arrange in a single layer.
  2. Rub chicken breasts with remaining spice mixture and arrange on top of fruit and vegetables. Roast until cooked.
  3. Divide chicken, fruit, and vegetables among 4 plates and top with mint.

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