Southeast Asian Chicken & Roasted Pumpkin

• While the veggies are roasting, finely chop garlic. Trim green beans. Roughly chop Asian greens. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken thigh and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken thigh and cook until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 12-14 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is baking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing until tender, 3-4 minutes. • Add Asian greens and half the garlic then cook, tossing, until just wilted, 1-2 minutes. • Add the soy sauce (for the veggies) and stir to combine. Transfer to a bowl.

TIP: Add a dash of water to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and ginger paste, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and soy sauce (for the sauce). Stir to combine and simmer until slightly reduced, 2-3 minutes.