All-American Chicken & Roast Pumpkin Toss

Name: All-American Chicken & Roast Pumpkin Toss with Onion Chutney & Mayo
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 1 Peeled Pumpkin Pieces; 320 g Chicken Breast; 1 packet Mayonnaise; 1 packet Onion Chutney; 1 sachet South American Seasoning; 1 packet baby leaves; 1 Carrot; 1 Beetroot; 1 drizzle olive oil

with Onion Chutney & Mayo

Get up to $175 off

This heavenly chicken coated in our All-American seasoning is full of flavour, thanks to red capsicum, onion and garlic. Add a medley of veggies, sweet chutney and a dollop of creamy mayo and it’s satisfaction, guaranteed!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Naturally Gluten-Free

Allergens:

Sulphites

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

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

Peeled Pumpkin Pieces

320 g

Chicken Breast

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

Onion Chutney

(Contains: Sulphites; )

1 sachet

South American Seasoning

1 packet

baby leaves

Carrot

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories464 kcal

Energy (kJ)1940 kJ

Fat14.3 g

of which saturates1.8 g

Carbohydrate37 g

of which sugars26.3 g

Dietary Fibre7 g

Protein43.2 g

Sodium887 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Peel and cut carrot into bite-sized chunks. Cut beetroot into small chunks.

• Divide peeled pumpkin pieces, carrot and beetroot between two lined oven trays. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • While the veggies are roasting, combine All-American seasoning and a drizzle of olive oil in a medium bowl. • Season with pepper, then add chicken breast and turn to coat.

• When the veggies have 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water, turning chicken to coat.

TIP: The chicken is cooked through when it's no longer pink inside.

• When the veggies are done, combine them on one tray, then add baby leaves and toss to combine. Season to taste.

• Slice All-American chicken. • Divide roast pumpkin toss between bowls. Top with chicken. • Spoon over remaining glaze from the pan. Serve with mayonnaise. Enjoy!