Easy Herbed Chicken & Roasted Pumpkin
with Apple Salad & Hollandaise-Chive Sauce- Milk
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
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.*
Ingredients
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
(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
Utensils
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!
