Creole Chicken & Roast Pumpkin Salad
with Creamy Feta & Toasted Almonds
Say hello to your newest friend with flavour: our Creole spice blend! We've created a secret mix of herbs and spices including paprika, oregano and lemon pepper for this tasty tribute to the famous New Orleans cuisine. Tender pan-fried chicken breast is the perfect vehicle to let this spice mix shine, and when you add roasted pumpkin, sweet currants and crisp greens, you get a bowl of goodness!
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
1 packet
peeled pumpkin pieces
1 clove
garlic
1 packet
chicken breast
1 sachet
Creole spice blend
1 tin
sweetcorn
1 bunch
coriander
½ unit
lemon
½ packet
Dijon mustard
1 packet
flaked almonds
(Contains Almond; )
½ packet
Currants
(May be present Milk, Gluten, Soy. )
1 bag
salad leaves
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then spread in a single layer and roast until tender, 20-25 minutes.
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks. In a medium bowl, combine the garlic, Creole spice blend, a drizzle of olive oil and a pinch of pepper. Add the chicken and toss to coat. Set aside.
Drain the sweetcorn. Finely chop the coriander. Slice the lemon into wedges. In a large bowl, combine a good squeeze of lemon juice, the Dijon mustard (see ingredients list) and a drizzle of olive oil. Season with salt and pepper. Set aside.
TIP: Add as much or as little lemon juice as you like depending on your taste.
Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the frying pan to a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to the bowl with the mustard dressing. TIP: Cover the pan with a lid if the corn kernels are "popping out".
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. While the chicken is cooking, add the roasted pumpkin, mixed salad leaves and currants (see ingredients list) to the charred corn and mustard dressing. Toss to combine.
Divide the roast pumpkin salad between bowls and top with the Creole chicken. Crumble over the feta and garnish with the coriander and toasted almonds.