Teriyaki-Glazed Chicken & Roast Pumpkin Salad
with Pickled Onion & Crispy Shallots
Enjoy this sweet and savoury glazed chicken with umami-rich teriyaki sauce for an easy meal that doesn't skimp on flavour! With colourful roasted veggies and crunchy shallots, it's a family-friendly meal that will have everyone satisfied.
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
beetroot
1 bag
peeled pumpkin pieces
1
Brown Onion
1 packet
chicken breast
2
radish
1 bag
Deluxe Salad Mix
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
3 tbs
rice wine vinegar
1 tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. • Place beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, thinly slice onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add to the pickling liquid. Stir to coat and set aside.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine teriyaki sauce, the brown sugar, soy sauce and a splash of water in a small bowl. • Remove frying pan from heat, then add teriyaki sauce mixture and turn chicken to coat.
• Thinly slice radish. • Drain pickled onion, reserving a splash of the pickling liquid. • In a large bowl, combine deluxe salad mix, radish, roasted veggies, pickled onion, the reserved pickling liquid and a drizzle of olive oil. Season to taste.
• Slice teriyaki chicken. • Divide roast pumpkin salad between bowls and top with teriyaki chicken. • Drizzle over any remaining teriyaki sauce. Garnish with crispy shallots to serve. Enjoy