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.
The quantities provided above are averages only.
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; )
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
Cooking Steps
• 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!