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Easy Spiced Chicken & Roast Pumpkin Toss

Easy Spiced Chicken & Roast Pumpkin Toss

with Dill-Parsley Mayo & Crispy Shallots

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Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy Aussie spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies (that'll take barely any effort to whip up) and top it off with a sprinkling of crispy shallots for an outstanding pairing of flavours – without the sweat and tears.

Tags:Easy
Allergens:Eggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

courgette

1

red onion

1 packet

peeled & chopped pumpkin

1 packet

chicken breast strips

1 sachet

Aussie spice blend

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 packet

crispy shallots

Not included in your delivery

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2810 kJ
Fat44.3 g
of which saturates6.9 g
Carbohydrate29.9 g
of which sugars17.9 g
Protein38.6 g
Sodium880 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Slice the courgette into rounds. Cut the red onion into quarters. Place the courgette, onion and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

2

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken breast strips and Aussie spice blend, tossing occasionally, until browned and cooked through, 2-3 minutes each side. TIP: Don't worry if your chicken gets a little charred - it adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

3

When the veggies are done, add the baby spinach leaves to the tray and gently toss to combine.

4

Divide the roast pumpkin toss between plates and top with the chicken. Serve with the dill & parsley mayonnaise and garnish with the crispy shallots.