Spicy Chicken and Kale Bowl

Ingredients:

Pumpkin

• 1 acorn squash (450g), halved, seeded and sliced ​​1cm thick.
• 1 tbsp. l. olive oil

Chicken breasts

• 2 skinless, boneless chicken breasts
• 2 tbsp. l. olive oil
• 1 teaspoon ground coriander
• 0.5 tsp ground cumin
• 0.5 tsp ground turmeric

Kale

• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons of honey
• 1 small shallot, chopped
• 1/4 cup extra-virgin olive oil
• 150 g small kale
• 1 package (250 g) of cooked lentils (1.5 cups)
• Crumbled feta, pomegranate seeds and chopped pistachios, to serve

Preparation:

1. Prepare the pumpkin:
   
   Place a rimmed baking sheet in the oven; preheat the oven to 425°F (220°C). Toss the squash with olive oil and season with salt and black pepper. Place on the hot baking sheet. Bake until the squash is golden brown and tender, 16 to 20 minutes, turning the pieces halfway through.
2. Prepare the chicken:
   
   Season the chicken breast with salt and black pepper, drizzle with 1 tablespoon of olive oil, and rub with coriander, cumin, and turmeric. Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the chicken, reduce the heat to medium, and cook until browned, 3-4 minutes.
3. Flip and cook until golden brown on the other side, about 2 minutes. Transfer the skillet to the oven; bake the chicken until cooked through, 10-12 minutes. Transfer to a cutting board and let rest for 10 minutes before slicing.
4. Prepare the salad:
   
   In a bowl, combine lemon juice, vinegar, mustard, honey, shallot, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Let sit for 5 minutes; stir in the olive oil.
5. Divide the kale among four bowls. Top with the lentils, pumpkin, chicken, feta, pomegranate seeds, and pistachios. Drizzle with the dressing.