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American Chicken & Roasted Pumpkin
with Chipotle Mayo Drizzle
Get the bold flavours of American cuisine right in your kitchen! Just coat chicken breast with our All-American spice blend, roast a chunky veggie toss and drizzle a smokey chipotle mayo over the whole shebang.
Unfortunately, this week's courgette was in short supply, so we've replaced it with tomato. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
1 unit
red onion
1 unit
tomato
1 unit
carrot
1 packet
peeled & chopped pumpkin
1 packet
chicken breast
1 sachet
All-American Spice Blend
(May be presentGluten)½ tin
sweetcorn
1 bag
baby spinach leaves
½ packet
mild chipotle sauce
(ContainsSoy)1 packet
mayonnaise
(ContainsEggs)Not included in your delivery
tbs
olive oil
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Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Cut the tomato into 2cm wedges. Cut the carrot (unpeeled) into 2cm chunks. Place the peeled & chopped pumpkin, onion, tomato and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken, AllAmerican spice blend, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat.
Drain the sweetcorn (see ingredients list). Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a second large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
While the sweetcorn is cooking, combine the mild chipotle sauce (see ingredients list) and mayonnaise in a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Set aside to rest. To the bowl with the corn, add the baby spinach leaves and roasted veggies and gently toss to combine. Season with salt and pepper.
TIP: The chicken is cooked when it is no longer pink inside.
Thickly slice the chicken. Divide the roasted veggie toss between plates and top with the American chicken, spooning over any resting juices from the pan. Drizzle with the chipotle mayo.