Spiced Chicken & Roast Pumpkin Toss
with Silverbeet & Creamy Pesto Dressing
When a classic is done well, it’s bound to be remembered and loved for a while. Chicken is cooked until golden and with roast pumpkin and beetroot on the side and a serving of creamy pesto dressing, this dinner is going to be making its way into the history books for sure.
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
parsnip
1
beetroot
1
carrot
1 bag
peeled pumpkin pieces
1 bag
Silverbeet
1 packet
chicken breast
1 packet
creamy pesto dressing
(Contains Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip, beetroot and carrot into bite-sized chunks. • Place peeled pumpkin pieces on a lined oven tray with a drizzle of olive oil and a pinch of salt and pepper. • Place parsnip, beetroot and carrot on a second lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until golden and tender, 20-25 minutes.
Little cooks: Help toss the veggies.
• Roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet until tender, 2-3 minutes. Transfer to a bowl and cover to keep warm.
• When the veggies have 10 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it's no longer pink inside.
• When the veggies are done, add silverbeet and a drizzle of white wine vinegar to the tray. • Toss to combine and season to taste.
• Slice the chicken. • Divide spiced chicken, tossed veggies and roast pumpkin between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the pesto dressing!