Southeast Asian Spiced Chicken with Roasted Pumpkin & Coconut Makrut Lime Sauce

While the pumpkin is roasting, finely chop the garlic. Thinly slice the makrut lime leaves. Trim the green beans. Roughly chop the Asian greens. In a medium bowl, place the chicken breast, Southeast Asian spice blend and the crumbled chicken stock (1/2 cube for 2 people/1 cube for 4 people). Season, drizzle with olive oil and toss to coat. TIP: Makrut lime leaves have a fibrous texture, so you want to slice them thinly!

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer to a second lined oven tray and bake until cooked through, 6-10 minutes. Transfer the chicken to a plate and cover to rest and keep warm.

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the green beans with a dash of water, tossing, until just softened, 4-5 minutes. Add the Asian greens, the soy sauce, and another dash of water and cook, tossing, until just wilted, 1-2 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and lime leaves and cook, stirring, until fragrant, 1 minute. Bring the heat to low and add the coconut milk and brown sugar. Stir to combine. Simmer until reduced slightly, 4-5 minutes.