All-American Chicken & Roast Pumpkin
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All-American Chicken & Roast Pumpkin

All-American Chicken & Roast Pumpkin

with Sweet-Heat Sauce & Smokey Pear Slaw

When it comes to chicken, we’re always looking for two things: golden crackly skin and juicy, flavourful meat. Enter, these baked chicken breast. They’re all that and then some—the “some” being a sticky BBQ and sriracha glaze that really takes them above and beyond.

Kid Friendly
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time10 minutes


Serving amount

1 packet

Chicken Breast

(May be present Gluten, Soy. )

1 sachet

All-American Spice Blend

1 packet

BBQ Sauce

1 packet


1 packet

peeled pumpkin pieces



1 packet

baby leaves

1 packet

Slaw Mix

1 packet

Smokey Aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)2192 kJ
Calories524 kcal
Fat21.1 g
of which saturates3 g
Carbohydrate39.1 g
of which sugars28.2 g
Dietary Fibre5.2 g
Protein45.3 g
Sodium1498 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.


Baking Dish
Baking Tray
Baking Paper



• Preheat oven to 220°C/200°C fan-forced. Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a bowl, combine All-American spice blend, BBQ sauce, sriracha and a drizzle of olive oil. Add chicken breast, tossing to coat. • Place chicken on lined oven tray and roast until cooked through, 12-16 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside.


• When the chicken is cooking, place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 12-15 minutes.

Little cooks: Kids can help with tossing the pumpkin.


• Meanwhile, thinly slice pear. • When chicken has 5 minutes remaining, combine baby leaves, slaw mix, pear, smokey aioli and a drizzle of vinegar and olive oil in a medium bowl. Season to taste.

Little cooks: Take the lead by combining the ingredients for the slaw!


• Divide pear slaw, BBQ and sriracha chicken breast and roast pumpkin between plates. Enjoy!