Easy Golden Chicken & Roast Pumpkin Toss
with Creamy Pesto Dressing
Kumara is very hard to resist when it’s roasted, those tender, orange pieces have a touch of smokiness and go perfectly when joined by other roasted veggies, a creamy pesto and spiced chicken. Dig in and enjoy!
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
1
parsnip
1
Brown Onion
1 bag
peeled pumpkin pieces
1 sachet
Aussie Spice Blend
1 packet
Diced Chicken
1 bag
baby spinach leaves
½ sachet
Zesty Chilli Salt
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place parsnip on a large microwave-safe plate. Cover with a damp paper towel. Microwave parsnip on high, 2 minutes. • Drain, then divide peeled pumpkin pieces, parsnip and onion between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.
TIP: Watch the veggies closely to ensure they don't overcook! Little cooks: Help toss the veggies.
• In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add diced chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• When the veggies are done, add baby spinach leaves, zesty chilli salt (see ingredients) and a drizzle of white wine vinegar and olive oil to the oven trays. Gently toss to combine. Season to taste.
• Divide roast pumpkin toss between plates. Top with chicken. • Serve with creamy pesto dressing. Enjoy!
Little cooks: Add the finishing touch by dolloping over the pesto dressing!