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Creamy Pumpkin Chicken Bake with Parmesan Bread Crust

Creamy Pumpkin Chicken Bake with Parmesan Bread Crust

& Tomato Salad

Allergens:
Wheat
Gluten
Soy
Milk

The quantities provided above are averages only.

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

Total40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1

Red Onion

1

Tomato

1

Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk. )

320 g

Chicken Thigh

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Rustic Herb Spice Blend

1 sachet

Chicken-Style Stock Powder

2

Garlic

1 packet

Pure Cream

(Contains: Milk; )

Nutrition Values

Calories1140 kcal
Energy (kJ)4780 kJ
Fat75 g
of which saturates43.6 g
Carbohydrate74.7 g
of which sugars14.3 g
Dietary Fibre8.2 g
Protein48.6 g
Sodium1310 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.

Cooking Steps

1

Preheat the oven to 240°C/220°C fan forced. Place the peeled & chopped pumpkin into a medium baking dish. Drizzle with olive oil and season with a pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

2

While the pumpkin is roasting, finely chop the brown onion and garlic (or use a garlic press). Roughly chop the tomato. Chop the chicken thigh into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to medium bowl.

3

Return the frying pan to a medium heat with the butter and a drizzle of olive oil. Add the onions and rustic herb spice blend (see ingredient list) and cook, stirring regularly, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cream, any resting juices from the chicken and crumble in the chicken stock. Stir to combine and simmer until slightly reduced, 2-3 minutes. Return the chicken to the pan and stir to combine.

4

While the onions are cooking, tear or cut the bake-at-home ciabatta into 1cm chunks and add to a medium bowl. To the bread, add a pinch of salt and pepper and a generous drizzle of olive oil and toss to combine. Transfer the creamy chicken mixture to the medium baking dish and gently stir to combine with the pumpkin. Top with the bread chunks and sprinkle over the grated Parmesan cheese. Bake on the top rack for 5-10 minutes, or until the bread is golden.

5

While the creamy chicken is baking, in a medium bowl, combine the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the tomato and mixed salad leaves. Just before serving, toss to combine.

6

Divide the creamy pumpkin chicken bake with parmesan bread crust between plates. Serve with the tomato salad.