Bart's Recipes
Preheat the oven to 200 degrees. Cut the pumpkin into cubes and toss on a baking sheet with half the olive oil, salt and pepper. Roast until tender and soft, about twenty-five minutes, stirring halfway through.
Rub the chicken fillet with paprika powder, minced garlic, salt and pepper. Heat some of the remaining oil in a skillet and fry the chicken on medium-high heat for about six minutes per side until no longer pink inside.
Heat the last of the oil in the same pan and sauté the kale briefly until just wilted; season with salt and pepper. Let the chicken rest for a few minutes, slice it and serve with the pumpkin and kale.
