Chipotle Chicken & Roast Pumpkin
with Creamy Cucumber Slaw
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
1
Cucumber
1 packet
Shredded Cabbage Mix
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Peeled Pumpkin Pieces
Nutrition
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle over 1/2 the Tex-Mex spice blend, a pinch of salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add the spiced pepitas to one side of the oven tray and roast until golden.
• Meanwhile, thinly slice cucumber into half-moons. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, remaining Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add mild chipotle sauce and the honey and gently toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine shredded cabbage mix, cucumber, mayonnaise and a drizzle of white wine vinegar. Season to taste. • Divide honey chipotle chicken, roasted pumpkin and creamy slaw between plates. Enjoy!
