[Core BBQ] NZ Lemon Garlic Chicken & Grilled Pumpkin Wedges
with Cheesy Cucumber Salad
- Milk
Ingredients
2
Garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
320 g
Chicken Thigh
1
Cucumber
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Lemon
1 packet
Peeled Pumpkin Pieces
Nutrition
Cooking Steps
• Preheat BBQ to high heat. • Slice cucumber into half-moons. Finely chop garlic. Zest lemon to get a good pinch, then cut into wedges. • In a medium bowl, combine chicken thigh, garlic & herb seasoning, lemon zest and a drizzle of olive oil. • Spread peeled pumpkin wedges over a large microwave-safe plate. Cover with a damp paper towel. • Microwave pumpkin on high, 5 minutes. • Drain any excess liquid. Brush both sides with oil and season with salt and pepper.
• When BBQ is hot, grill pumpkin on BBQ flat plate, turning occasionally, until tender and slightly charred, 4-5 minutes.
• NO BBQ? Preheat oven to 220°C/200°C fan-forced. Place pumpkin peeled wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes.
• NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.
• Meanwhile, place garlic, the butter, and a pinch of salt in a small bowl, then microwave in 10 seconds bursts until melted. • Add melted garlic butter to the bowl with the pumpkin and gently toss to combine.
• In a large bowl, combine cucumber, mixed salad leaves, a generous squeeze of lemon and a drizzle of olive oil. Sprinkle with grated Parmesan cheese. Season to taste.
• Slice chicken. • Divide lemon garlic chicken, grilled pumpkin wedges and cucumber salad between plates. Serve with any remaining lemon wedges. Enjoy!
