Chicken Breast Fillets with Pumpkin Ragout
Rinse chicken breasts and pat dry. In a bowl, mix together soy sauce, lemon juice, 1 tablespoon olive oil and honey. Add chicken breasts and marinate at least 2 hours, refrigerated.
Dice Hokkaido pumpkin.
Rinse, trim and slice celery.
Rinse and halve grapes.
Sauté celery in remaining oil. Add pumpkin and sauté briefly. Add tomatoes. Cover and simmer gently about 5 minutes. Mix in grapes and season with salt and cayenne pepper. Cover and simmer over low heat about 5-10 minutes.
Place chicken in a steamer and steam until cooked through, 10-12 minutes.
Toast pumpkin seeds in a dry pan. Let cool slightly.
Slice chicken on the diagonal, sprinkle with pumpkin seeds and serve with pumpkin ragout.