Easy Herbed Chicken & Roasted Pumpkin

Name: Easy Herbed Chicken & Roasted Pumpkin with Apple Salad & Hollandaise-Chive Sauce
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 beetroot; 1 packet peeled pumpkin pieces; ½ sachet Herb & Mushroom Seasoning; 1 packet chicken breast; ½ apple; 1 bag chives; 1 bag Rocket leaves; ¼ packet Cow's Milk Feta; 1 packet Hollandaise; 1 drizzle vinegar (balsamic or white wine)

with Apple Salad & Hollandaise-Chive Sauce

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Chicken and pumpkin, they sound like they could be the best of friends. When you dig into this herby chicken, coated in a Hollandaise-chive sauce and don’t forget to follow up with some of the roasted golden pumpkin because they are a perfect match.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Dietitian Approved

Allergens:

Milk

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

beetroot

1 packet

peeled pumpkin pieces

½ sachet

Herb & Mushroom Seasoning

1 packet

chicken breast

apple

1 bag

chives

1 bag

Rocket leaves

¼ packet

Cow's Milk Feta

(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 packet

Hollandaise

(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy. )

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)1798 kJ

Fat15.9 g

of which saturates5.3 g

Carbohydrate25.8 g

of which sugars20.2 g

Dietary Fibre6.3 g

Protein42.1 g

Sodium783 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

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. • Place beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine herb & mushroom seasoning (see ingredients), a pinch of salt and a drizzle of olive oil in a medium bowl. Add chicken and turn to coat.

• When the veggies have 15 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

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

• Meanwhile, thinly slice apple (see ingredients). Thinly slice chives. • In a small heatproof bowl, combine Hollandaise, chives and a pinch of salt and pepper. Microwave in 10 second bursts until heated through. Set aside. • In a large bowl, add apple, rocket leaves and a drizzle of vinegar and olive oil. Toss to combine and season to taste.

• Slice herbed chicken. • Divide chicken, apple salad and roasted veggies between plates. • Crumble feta (see ingredients) over the veggies. • Serve with Hollandaise-chive sauce. Enjoy!