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.
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peeled & chopped pumpkin
chicken breast strips
Aussie spice blend
baby spinach leaves
dill & parsley mayonnaise(ContainsEggs)
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.
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.
When the veggies are done, add the baby spinach leaves to the tray and gently toss to combine.
Divide the roast pumpkin toss between plates and top with the chicken. Serve with the dill & parsley mayonnaise and garnish with the crispy shallots.