Easy Creole Chicken & Zesty Roast Pumpkin Slaw
with Mayonnaise & Parsley- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Tonight is a celebration in a bowl, so get your knives and forks at the ready because once this dish hits the table it’s party time. Let your tastebuds dance away to the show-stopping pumpkin dressed in a zesty slaw. The real fun begins when you take a bite of creole chicken, seared, sliced and drizzled in mayo. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 tin
sweetcorn
1 bag
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
½
lemon
1 packet
chicken breast
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 bag
parsley
1 sachet
Creole spice blend
Not included in your delivery
1
olive oil
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. Drain the sweetcorn. • Place peeled pumpkin pieces, corn and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Creole spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the garlic oil, add lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.
• Return the frying pan to high heat with the butter and a drizzle of olive oil. When oil is hot, cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • To the bowl with the dressing, add roast veggies and shredded cabbage mix, then gently toss to combine. Season to taste.
• Slice the Creole chicken. • Divide roast pumpkin slaw between bowls. Top with chicken. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!
