Chicken Breast with Pumpkin and Spinach

Method

1. Peel and dice the pumpkin into small cubes.
2. Blanch the spinach in boiling salted water, then drain.
3. Prepare the yogurt sauce: mix Greek yogurt, juice of half a lemon, chopped mint, salt and pepper.
4. Cut the bread into cubes and toast in a pan with oil and rosemary until golden.
5. Sprinkle the croutons with grated Parmesan and pepper.
6. In a pan, heat oil and butter, add leek and red onion, then the diced pumpkin and rosemary. Sauté.
7. Add the drained spinach and mix well.
8. Cook the chicken breast with skin: place skin-side down in a hot pan with oil, cook until crispy, then flip. Lower the heat and cook until done (press with finger – it springs back; skewer inserted in thickest part comes out hot).
9. To serve: place vegetables on a plate, slice the chicken, top with croutons and drizzle with the yogurt sauce.