Teriyaki Chicken & Sesame Roasted Pumpkin
with Pear Salad
What’s an instant way to bring bold flavours to chicken steaks? Add this sweet 'n' salty teriyaki glaze. Teamed with roasted sesame veggies and a crisp salad, this meal will make your tastebuds sing!
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 bag
peeled pumpkin pieces
½ sachet
mixed sesame seeds
(Contains Sesame; )
1
pear
1
carrot
1 bag
Mixed Salad Leaves
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
chicken breast
Not included in your delivery
olive oil
½ tbs
vinegar (rice wine or white wine)
1 tbs
brown sugar
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, sprinkle over mixed sesame seeds (see ingredients) and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help sprinkle over the mixed sesame seeds.
• Meanwhile, thinly slice pear. Grate the carrot. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season. • In a medium bowl, add mixed salad leaves, pear, carrot and a drizzle of vinegar and olive oil. Season to taste. Set aside. • In a small bowl, combine teriyaki sauce, the brown sugar and the vinegar. Set aside.
Little cooks: Kids can take charge by combining the ingredients for the sauce!
• When the veggies have 10 minutes remaining, season chicken. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side. • Remove the frying pan from heat, then add teriyaki sauce mixture and turn chicken to coat until glaze has reduced slightly. Remove from heat.
• Toss salad to combine. Slice seared chicken. • Divide sesame-roasted pumpkin, cucumber salad and chicken between plates. • Spoon any remaining teriyaki glaze over chicken to serve. Enjoy!
Little cooks: Kids can add the finishing touch by spooning over the teriyaki sauce!