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?
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.
Rub chicken breasts with remaining spice mixture and arrange on top of fruit and vegetables. Roast until cooked.
Divide chicken, fruit, and vegetables among 4 plates and top with mint.