Sticky Chicken & Roast Pumpkin
with Sweet-Heat Sauce & Smokey Pear Slaw
When it comes to chicken, we’re always looking for two things: golden crackly skin and juicy, flavourful meat. Enter, these baked chicken breast. They’re all that and then some—the “some” being a sticky BBQ and sriracha glaze that really takes them above and beyond.
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
chicken breast
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
peeled pumpkin pieces
1
pear
1 packet
baby leaves
1 packet
Slaw Mix
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
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, 20-25 minutes.
Little cooks: Kids can help with tossing the pumpkin.
• While the pumpkin is cooking, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • In a small bowl, combine barbecue sauce and sriracha. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken breast, tossing to coat. • Place chicken on a second lined oven tray and glaze with barbecue-sriracha mixture. Roast until cooked through, 12-16 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice pear. • In a medium bowl, combine baby leaves, slaw mix, pear, smokey aioli and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide smokey pear slaw, sticky chicken and roast pumpkin between plates. • Spoon over any remaining sweet-heat sauce to serve. Enjoy!