Protein-Packed Guyanese Chicken & Pumpkin Roti

About this meal

A muscle-gain optimized version of a classic Guyanese roti meal featuring whole wheat paratha roti stuffed with shredded, spiced chicken breast and roasted pumpkin, paired with channa (chickpeas) for extra protein. Flavored with traditional masala and pepper, this meal is rich in protein, balanced in complex carbs, and highlights spicy and subtly sweet notes.

Ingredients

• Whole wheat flour — 2 cups
• Warm water — 3/4 cup (approximate, as needed)
• Avocado oil — 2 tbsp
• Salt — 1/2 tsp
• Chicken breast (boneless, skinless) — 300g
• Pumpkin (peeled, cubed) — 1 cup
• Chickpeas (freshly cooked) — 1/2 cup
• Garlic (minced) — 2 cloves
• Onion (diced) — 1 small
• Scotch bonnet pepper (optional, finely chopped) — 1/2
• Cumin powder — 1/2 tsp
• Coriander powder — 1/2 tsp
• Curry powder (Guyanese blend) — 1 tsp
• Black pepper — 1/4 tsp
• Fresh thyme — 1 tsp
• Green seasoning (blended chive, cilantro, garlic, etc.) — 2 tbsp
• Honey — 1 tsp

Steps

1. Prepare the roti dough by mixing whole wheat flour, salt, 1 tbsp avocado oil, and warm water until soft. Cover and let rest for 30 minutes.
2. Season the chicken breast with green seasoning, cumin, coriander, curry powder, black pepper, and salt. Grill or roast until cooked through, then shred.
3. Roast the cubed pumpkin in 1/2 tbsp avocado oil with a pinch of salt and thyme until tender and lightly caramelized. Set aside.
4. In a heavy skillet, sauté onion, garlic, and Scotch bonnet in 1/2 tbsp avocado oil until fragrant, then add cooked chickpeas, honey, and the roasted pumpkin. Cook gently for 3-5 minutes.
5. Combine shredded chicken with the pumpkin-chickpea mixture.
6. Divide the dough into equal balls. Roll each out, fill the center with the chicken-pumpkin mixture, and fold in to seal. Roll out gently into a flat round.
7. Cook each filled roti on a hot tawa/griddle, brushing lightly with avocado oil, until both sides are browned and cooked through.