🟡 Butternut Pumpkin & Chicken Traybake

Chemical Load: 🟡 Moderate Salicylate | ✅ Low Amine | ✅ Low Glutamate
Diet Suitability: ✅ Gluten-Free | ✅ Dairy-Free | ❌ Not Failsafe

Ingredients (Serves 2–3)

• 350–400g fresh chicken tenderloins or breast (skin off)
• 2 cups butternut pumpkin, peeled and cubed
• 1 medium zucchini, peeled and sliced thickly
• 1½ tablespoons sunflower oil or rice bran oil
• ¼ teaspoon citric acid (optional, for gentle acidity)
• ¼–½ teaspoon salt (to taste)

Preparation

1. Preheat oven to 180°C (350°F). Line a baking tray with baking paper.
2. Prepare vegetables:
   • Peel and cube the butternut pumpkin (roughly 2–3cm pieces).
   • Peel zucchini and slice into thick rounds or half-moons.
3. Toss everything together:
   • In a large bowl, combine chicken, pumpkin, and zucchini.
   • Add sunflower oil, citric acid, and salt. Toss gently to coat.
4. Arrange on tray:
   • Spread mixture in a single layer on the baking tray.
   • Keep some space between pieces to allow even roasting.
5. Bake for 35–40 minutes, or until pumpkin is soft and edges are golden.
   • Optional: Turn halfway for more even browning.
   • Chicken should be cooked through and tender.