Chicken, Delicata, and Mushrooms

Chicken, Delicata, and Mushrooms

Mushrooms and Pumpkin Seed Pesto

Created by Brava



Active Time

~10 min

Total Time

~35 min


  • 2 baby carrots, peeled and sliced into ⅛ inch thick coins
  • ¼ cup champagne vinegar
  • 2 cups sliced delicata squash (¼-inch slices)
  • 2 cups quartered cremini mushrooms
  • 2 boneless, skin-on or skinless chicken breasts
  • ¼ cup chopped roasted pumpkin seeds
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ teaspoon chopped fresh sage
  • 1 clove garlic, minced
  • 1 tablespoon grated Parmigiano-Reggiano

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

flaky sea salt (optional)


Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: Milk


  • Lunch
  • Dinner
  • Californian
  • Chicken
  • Gluten Free
  • Italian
  • Mediterranean
  • Metal Tray
  • Recipes
  • Three Zone Cooks
  • Vegetables
  • Weeknight
  • Winter

  1. step

    Prep vegetables & chicken

    • In small bowl, stir together carrots, Champagne vinegar and a generous pinch of kosher salt. Let stand until ready to serve.
    • In medium bowl, toss together delicata squash, 1 teaspoon cooking oil and a pinch of kosher salt.
    • Evenly spread squash in Zone 3 of Brava metal tray.
    • In same bowl, toss together mushrooms, 2 teaspoons cooking oil and a pinch of kosher salt.
    • Evenly spread mushrooms in Zone 1 of metal tray.
    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with a pinch of kosher salt and pepper.
    • Place chicken, skin side down, in Zone 2 of metal tray. Make sure thickest chicken breast is on left side of Zone 2.

  2. step

    Roast vegetables & chicken

    • Slide metal tray into bottom shelf.
    • Select “Chicken, Delicata, and Mushrooms” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prepare pesto.

  3. step

    Make pesto

    • In small bowl, stir together pumpkin seeds, parsley, sage, garlic, Parmigiano-Reggiano, ¼ cup extra-virgin olive oil and a pinch of kosher salt.

  4. step

    Finish & serve

    • When your food is done, arrange roasted vegetables on individual plates.
    • Cut chicken crosswise into slices and place on top of vegetables.
    • Garnish with generous spoonfuls of pesto and pickled carrot slices.
    • If desired, sprinkle chicken with flaky sea salt.