American Chicken & Roasted Pumpkin

American Chicken & Roasted Pumpkin

with Chipotle Mayo Drizzle

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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!

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 unit


1 unit


1 packet

peeled & chopped pumpkin

1 packet

chicken breast

1 sachet

All-American Spice Blend

(May be presentGluten)

½ tin


1 bag

baby spinach leaves

½ packet

mild chipotle sauce


1 packet



Not included in your delivery


olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2240 kJ
Fat22.5 g
of which saturates4.2 g
Carbohydrate33.4 g
of which sugars23.8 g
Protein43.7 g
Sodium1030 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.