Chicken Breast with Pumpkin and Spinach

Method

1. Peel the pumpkin and cut into small cubes. Boil in salted water until tender. Drain.
2. Clean the spinach, removing the roots and washing well.
3. Remove the tenderloin from the chicken breast (save for another use). Season the chicken with oil, salt, and pepper.
4. Heat a pan and cook the chicken skin-side down until crispy. Flip and cook through. Add butter and rosemary for flavor.
5. In the same pan, melt butter and add the diced pumpkin, sliced leek, red onion, and garlic. Sauté until golden.
6. Add the spinach to the pan and wilt quickly. Season with salt and pepper.
7. Cut the bread into cubes and toast in a pan with butter, garlic, and rosemary until golden.
8. Prepare the dressing: mix Greek yogurt, lemon juice, chopped mint, salt, and pepper.
9. To serve, place the pumpkin and spinach on a plate. Slice the chicken and arrange on top. Add croutons, grate Parmesan over, and drizzle with the yogurt dressing.