Double Teriyaki-Glazed Chicken & Roast Pumpkin Salad
with Pickled Onion & Crispy Shallots
Enjoy this sweet and savoury glazed chicken with umami-rich teriyaki sauce for an easy meal that doesn't skimp on flavour! With colourful roasted veggies and crunchy shallots, it's a family-friendly meal that will have everyone satisfied.
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
1
beetroot
1 bag
peeled pumpkin pieces
1
Brown Onion
2 packet
chicken breast
2
radish
1 bag
Deluxe Salad Mix
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
3 tbs
rice wine vinegar
1 tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. • Place beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. Spread evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, thinly slice onion. In a small bowl, combine the rice wine vinegar, and a good pinch of sugar and salt. • Scrunch onion in your hands, then add to the pickling liquid. Stir to coat and set aside.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine teriyaki sauce, the brown sugar, soy sauce and a splash of water in a small bowl. • Remove frying pan from heat, then add teriyaki sauce mixture and turn chicken to coat.
• Thinly slice radish. • Drain pickled onion, reserving a splash of the pickling liquid. • In a large bowl, combine deluxe salad mix, roasted veggies, pickled onion, the reserved pickling liquid and a drizzle of olive oil. Season to taste.
• Slice teriyaki chicken. • Divide roast pumpkin salad between bowls and top with teriyaki chicken. • Drizzle over any remaining teriyaki sauce. Garnish with crispy shallots to serve. Enjoy!