Easy Spiced Chicken & Roast Pumpkin Toss
with Dill-Parsley Mayo & Crispy Shallots
- Eggs
- Soy
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. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
courgette
1
onion
1 packet
peeled pumpkin pieces
1 packet
chicken breast
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 bag
baby spinach leaves
1 packet
Crispy Shallots
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Slice courgette into thick rounds. Cut red onion into quarters. • Place courgette, onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, cut chicken breast into 2cm-thick strips. • When veggies have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. • Cook chicken and Aussie spice blend 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!
• When veggies are done, add baby spinach leaves to tray and gently toss to combine.
• Divide roast pumpkin toss between plates and top with chicken. • Top with dill & parsley mayonnaise. Garnish with crispy shallots to serve.
