Southeast Asian Chicken & Roasted Pumpkin
with Soy-Garlic Greens & Coconut Sauce
This simple yet stunning meal is sure to amaze and delight. It’s the perfect combination of tender chicken with an aromatic ginger and coconut sauce and sweet roasted pumpkin.
This recipe is under 650kcal per serving and under 40g 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 packet
peeled pumpkin pieces
3 clove
garlic
1 packet
green beans
1 packet
Asian Greens
1 sachet
Southeast Asian Spice Blend
1 packet
chicken breast
1 packet
ginger paste
1 packet
coconut milk
1 packet
coriander
Not included in your delivery
olive oil
½ tbs
soy sauce (for the veggies)
(Contains Gluten, Soy; )
1 tsp
brown sugar
½ tbs
soy sauce (for the sauce)
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.
Little cooks: Help toss the pumpkin pieces!
• While the veggies are roasting, finely chop garlic. Trim green beans. Roughly chop Asian greens. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken breast and a pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• While the chicken is baking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing until tender, 3-4 minutes. • Add Asian greens and half the garlic then cook, tossing, until just wilted, 1-2 minutes. • Add the soy sauce (for the veggies) and stir to combine. Transfer to a bowl.
TIP: Add a dash of water to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and ginger paste, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and soy sauce (for the sauce). Stir to combine and simmer until slightly reduced, 2-3 minutes.
• Slice Southeast Asian chicken. • Divide roasted pumpkin, soy garlic greens and chicken between plates. • Pour over coconut sauce and tear over coriander to serve. Enjoy!
Little cooks: Add the finishing touch by tearing over the coriander!