Double Spiced Chicken & Roast Pumpkin Toss

Name: Double Spiced Chicken & Roast Pumpkin Toss with Silverbeet & Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 parsnip; 1 beetroot; 1 carrot; 1 bag peeled pumpkin pieces; 1 bag Silverbeet; 2 packet chicken breast; 1 drizzle white wine vinegar; 1 packet creamy pesto dressing; 1 sachet Aussie Spice Blend

with Silverbeet & Creamy Pesto Dressing

Get up to $175 off

When a classic is done well, it’s bound to be remembered and loved for a while. Chicken is cooked until golden and with roast pumpkin and beetroot on the side and a serving of creamy pesto dressing, this dinner is going to be making its way into the history books for sure.

Tags:

Kid Friendly

Allergens:

Soy

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

parsnip

beetroot

carrot

1 bag

peeled pumpkin pieces

1 bag

Silverbeet

2 packet

chicken breast

1 packet

creamy pesto dressing

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2798 kJ

Fat25.9 g

of which saturates4.9 g

Carbohydrate33.8 g

of which sugars23 g

Protein72.7 g

Sodium1036 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip, beetroot and carrot into bite-sized chunks. • Place peeled pumpkin pieces on a lined oven tray with a drizzle of olive oil and a pinch of salt and pepper. • Place parsnip, beetroot and carrot on a second lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast veggies until golden and tender, 20-25 minutes.

Little cooks: Help toss the veggies.

• Roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet until tender, 2-3 minutes. Transfer to a bowl and cover to keep warm.

• When the veggies have 10 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it's no longer pink inside.