Ingredients and Weight:
- Pumpkin Seeds (Maryland variety), 200 grams
- Plain Salt, 1 tablespoon
- Spicy chili flakes, 1 tablespoon (optional)
- Honey, 2 tablespoons
- Pre-cooked chicken breast, 150 grams (cubed)
- Freshly squeezed lemon juice, 2 tablespoons
- Fresh parsley, chopped, 2 tablespoons
- Breadcrumbs, 1/4 cup
- Vegetable oil for roasting
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Thoroughly wash and dry the pumpkin seeds.
- In a mixing bowl, combine the pumpkin seeds, salt, chili flakes (if using), honey, and chicken cubes. Mix well.
- Spread the mixture onto a baking sheet lined with parchment paper.
- Drizzle with vegetable oil and roast for 25-30 minutes or until the seeds are golden brown and crispy.
- Remove from the oven and let cool.
- In a small bowl, combine lemon juice and chopped parsley. Mix well and pour over the cooled pumpkin seed mixture.
- Lastly, sprinkle with breadcrumbs and toss gently to combine.
- Serve immediately as a snack or side dish.
Nutritional Information: (Per serving)
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 25g
- Fiber: 8g
Dish Characteristics:
- Crispy and flavorful with a sweet and spicy balance.
- A unique dish that combines the flavors of autumn with traditional American cooking techniques.
- An excellent source of fiber and protein.
User Comments:
- "This is an excellent dish! The combination of flavors is perfect."
- "I love the crunchiness of the pumpkin seeds paired with the honey and lemon flavors."
- "This is a great dish for fall gatherings. Everyone loved it!"
Special Precautions and Tips:
- Be sure to use fresh, dry pumpkin seeds for best results. If using store-bought, make sure they are not pre-salted or pre-flavored.
- Adjust the amount of chili flakes according to your preference for spice level.
- Store leftovers in an airtight container for up to a week.
