Easy All-American Chicken & Roast Pumpkin Slaw
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Easy All-American Chicken & Roast Pumpkin Slaw

Easy All-American Chicken & Roast Pumpkin Slaw

with Mayonnaise & Parsley

Tonight is a celebration in a bowl, so get your knives and forks at the ready because once this dish hits the table it’s party time. Let your tastebuds dance away to the showstopping pumpkin dressed in a zesty slaw. The real fun begins when you take a bite of tender spiced chicken, seared, sliced and drizzled in mayo.

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

Over 30g protein
Under 40g carbs
Calorie Smart

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

Total Time30 minutes
Cooking Time


Serving amount

1 tin


1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

2 clove




1 sachet

All-American Spice Blend

1 packet

chicken breast

1 packet

Shredded Cabbage Mix

1 packet


(Contains Egg; )

1 packet


Not included in your delivery

olive oil

15 g


(Contains Milk; )


Nutrition Values

Energy (kJ)2413 kJ
Fat26.8 g
of which saturates7.6 g
Carbohydrate32.7 g
of which sugars19.3 g
Dietary Fibre4.6 g
Protein45.8 g
Sodium1415 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.


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place corn and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 15 minutes, add peeled pumpkin pieces to the tray and roast until tender.


• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the garlic oil, add lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.


• Return the frying pan to high heat with the butter and a drizzle of olive oil. cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • To the bowl with the dressing, add roast veggies and shredded cabbage mix, then gently toss to combine. Season to taste.


• Slice the All-American chicken. • Divide roast pumpkin slaw between bowls. Top with chicken. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!