Honey-Soy Chicken & Roast Pumpkin Salad
with Peanuts & Mayo Drizzle
The magic in this dish is the juicy chicken breast, perfectly caramelised with a honey-soy sauce and then topped with a mayo drizzle. Add a nourishing roast veggie salad and crunchy peanuts in the mix, and you've got an Asian-inspired meal in no time!
Keep an eye out...Due to recent sourcing challenges, we’ve replaced tomato with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
courgette
1 packet
peeled pumpkin pieces
2 clove
garlic
1 knob
ginger
1 packet
chicken breast
1 packet
mayonnaise
(Contains Egg; )
1
cucumber
1 bag
salad leaves
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
1 tbs
honey
1 tsp
water
1 drizzle
rice wine vinegar
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into wedges. Slice the courgette into half-moons.
Place the peeled & chopped pumpkin, onion and courgette on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely grate the garlic and ginger. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a small bowl, combine the garlic, ginger, soy sauce and honey.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Reduce the heat to low, then add the honey-soy sauce and simmer until reduced slightly, 1-2 minutes. Remove from the heat and set aside.
TIP: The sauce will darken and caramelise this adds to the flavour!
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the mayonnaise and the water in a second small bowl. Set aside. Roughly chop the cucumber. In a large bowl, combine a drizzle of rice wine vinegar and olive oil. Season, then add the roasted veggies, cucumber and mixed salad leaves. Toss to coat.
Slice the honey-soy chicken. Divide the roast pumpkin salad between bowls and top with the chicken. Spoon over any remaining marinade from the pan and drizzle over the mayo. Garnish with the roasted peanuts to serve.