Easy Golden Chicken & Roast Pumpkin Toss

Name: Easy Golden Chicken & Roast Pumpkin Toss with Creamy Pesto Dressing
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 parsnip; 1 Brown Onion; 1 bag peeled pumpkin pieces; 1 sachet Aussie Spice Blend; 1 packet Diced Chicken; 1 bag baby spinach leaves; ½ sachet Zesty Chilli Salt; drizzle white wine vinegar; 1 packet creamy pesto dressing

with Creamy Pesto Dressing

4.0(261)

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Calories

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Protein

39.4g protein

Total

35 minutes

Difficulty

Easy

Calorie Smart

Under 30g carbs

Easy Clean Up

Easy Prep

Kid Friendly

Allergens:

Kumara is very hard to resist when it’s roasted, those tender, orange pieces have a touch of smokiness and go perfectly when joined by other roasted veggies, a creamy pesto and spiced chicken. Dig in and enjoy! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

parsnip

Brown Onion

1 bag

peeled pumpkin pieces

1 sachet

Aussie Spice Blend

1 packet

Diced Chicken

1 bag

baby spinach leaves

½ sachet

Zesty Chilli Salt

1 packet

creamy pesto dressing

(Contains: Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1700 kJ

Fat16.8 g

of which saturates2.3 g

Carbohydrate23.3 g

of which sugars13.2 g

Dietary Fibre5.7 g

Protein39.4 g

Sodium767 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 Paper

•Medium Non-Stick Pan

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place parsnip on a large microwave-safe plate. Cover with a damp paper towel. Microwave parsnip on high, 2 minutes. • Drain, then divide peeled pumpkin pieces, parsnip and onion between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.

TIP: Watch the veggies closely to ensure they don't overcook! Little cooks: Help toss the veggies.

• In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add diced chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

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

• When the veggies are done, add baby spinach leaves, zesty chilli salt (see ingredients) and a drizzle of white wine vinegar and olive oil to the oven trays. Gently toss to combine. Season to taste.