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: 1 olive oil; 1 parsnip; ½ Brown Onion; 1 packet peeled pumpkin pieces; 1 packet chicken breast; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet creamy pesto dressing; 1 sachet Aussie Spice Blend

with Creamy Pesto Dressing

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Pumpkin 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 and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Over 30g protein

•Climate Superstar

•Easy Clean Up

•Kid Friendly

•Easy Prep

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

parsnip

Brown Onion

1 packet

peeled pumpkin pieces

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1872 kJ

Fat22 g

of which saturates3.4 g

Carbohydrate23.5 g

of which sugars13.4 g

Protein38.5 g

Sodium807 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 into bite-sized chunks. Slice onion (see ingredients) into wedges. • Divide peeled pumpkin pieces, parsnip and onion between two lined oven trays. 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.

TIP: Watch the veggies closely to ensure they don't overcook!

Little cooks: Help toss the veggies.

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

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

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