Paprika Chicken & Honey-Parmesan Pumpkin

• Meanwhile, roughly tear kale leaves, then discard 
stems. Thinly slice zucchini into sticks. 
• Roughly chop walnuts. Thinly slice garlic.  
• Zest lemon to get a pinch, then slice into wedges.  
• Place your hand flat on top of chicken breast and 
slice through horizontally to make two thin steaks. 
• In a medium bowl, combine a drizzle of olive oil and 
paprika spice blend. Add chicken breast, turning 
to combine. Set aside. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook zucchini until tender, 3-4 minutes. 
• Add kale and half of the garlic and cook until 
softened and fragrant, 1-2 minutes. 
• Season to taste with salt and pepper, then transfer 
to a large bowl. Cover to keep warm.  

• Return frying pan to medium-high heat with a 
drizzle of olive oil. 
• Cook paprika chicken steaks until cooked through, 
3-6 minutes each side (cook in batches if your pan is 
getting crowded). Transfer to a plate.  
TIP: The chicken is cooked through when it is no longer 
pink inside. 

• Add remaining garlic, lemon zest and the butter to 
the pan and cook until butter begins to brown and 
chicken is cooked through, 2-3 minutes.