Quick Chermoula Chicken & Crouton Salad
with Roasted Pumpkin, Almonds & Garlic Aioli
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off with a bowl of roasted veggies and crunchy croutons for an outstanding pairing of flavours.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Chicken Breast
1 sachet
Chermoula Spice Blend
1 packet
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut onion (see ingredients) into thick wedges. • Place peeled pumpkin pieces and onion on a lined oven tray. • Add garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Toss to combine. • Spread out evenly, then roast until tender, 20-25 minutes.
• Cut or tear wholemeal panini into bite-sized chunks. • Place croutons on a second lined oven tray, then drizzle with olive oil and season with salt and pepper. • Add flaked almonds to the side of the tray. • Bake until golden, 5-7 minutes.
• Meanwhile, cut chicken breast into strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and toss to combine.TIP: Chicken is cooked when it is no longer pink inside.
• In a large bowl, combine mixed salad leaves, roasted veggies, croutons and a drizzle of white wine vinegar and olive oil. • Divide crouton salad between bowls. Top with chermoula chicken and toasted almonds. • Drizzle over garlic aioli to serve. Enjoy!