Baked Potatoes with Pumpkin and Chicken

Peel the pumpkin and cut it into fairly large chunks.

Peel the potatoes and cut them into slightly smaller chunks.

Peel the garlic and slice it into thin pieces.

Add about 2-3 tbsp of vegetable oil, khmeli-suneli (Georgian spice blend), salt, and pepper to the pumpkin and potatoes. Toss everything together so all the vegetables are evenly coated with the spices and oil. Spread the vegetables in an even layer in a baking dish and scatter the garlic slices on top. Cover the dish tightly with foil and place it in an oven preheated to 200°C (390°F). Bake for 30-50 minutes until the vegetables are tender.

Cut the chicken breast fillet into portion-sized slices and place them in a bowl. Add 1 tbsp lemon juice, 1 tbsp vegetable oil, salt, and pepper. Toss to combine and let marinate for 20 minutes.

Slice the cheese into pieces (one piece per slice of chicken fillet).

Remove the baking dish from the oven and arrange the chicken fillet slices on top of the vegetables. Cover with foil again. Return to the oven and bake for 20-25 minutes.

Remove the foil, place a slice of cheese on each piece of chicken, and return to the oven for 5-10 minutes until the cheese has melted.

Serve each portion as a piece of chicken fillet on a bed of roasted vegetables.