South American-Style Chicken & Bacon Roast Pumpkin Toss
with Onion Chutney & Mayo
This heavenly chicken coated in our South American seasoning is full of flavour, thanks to red capsicum, onion and garlic. Add a medley of veggies, sweet chutney and a dollop of creamy mayo and it’s satisfaction, guaranteed!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
carrot
1
beetroot
1 packet
peeled pumpkin pieces
1 sachet
South American Seasoning
1 packet
chicken thigh
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
diced bacon
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut carrot into bite-sized chunks. Cut beetroot into small chunks.
• Divide peeled pumpkin pieces, carrot and beetroot between two lined oven trays. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, combine South American seasoning and a drizzle of olive oil in a medium bowl. • Season with pepper, then add chicken thigh and turn to coat.
• When the veggies have 20 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Remove pan from heat, then add onion chutney and a splash of water and turn chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• When the veggies are done, combine them on one tray, then add baby spinach leaves and bacon, tossing to combine. Season to taste.
• Slice South American-style chicken. • Divide bacon roast veggie toss between bowls. Top with chicken. • Spoon over remaining glaze from the pan. Serve with mayonnaise. Enjoy!