Easy Spiced Chicken & Roast Pumpkin Toss
with Dill-Parsley Mayo & Crispy Shallots
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy Aussie spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies (that'll take barely any effort to whip up) and top it off with a sprinkling of crispy shallots for an outstanding pairing of flavours – without the sweat and tears.
This recipe is under 650kcal per serving and under 30g carbohydrates 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
onion
1 packet
peeled pumpkin pieces
1 packet
chicken breast strips
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1
cucumber
1 bag
baby spinach leaves
1 packet
Crispy Shallots
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut red onion into quarters. • Place onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season and toss to coat. Roast until tender, 20-25 minutes.
• When veggies have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast strips and Aussie spice blend until browned and cooked through, 3-4 minutes each side.
TIP: Don’t worry if your chicken gets a little charred - it adds to the flavour!
• Meanwhile, thinly slice cucumber into rounds. • In a large bowl, combine baby spinach leaves, cucumber and roasted veggies.
• Divide roast pumpkin toss between plates and top with spiced chicken. • Spoon over dill & parsley mayonnaise. Garnish with crispy shallots to serve.