Parmesan Pumpkin & Paprika Chicken Bowl
with Baby Silverbeet & Walnuts
- Milk
- Walnut
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Savour the best of the harvest with this cosy, nourishing bowl that captures the warmth of autumn. Roasted pumpkin with Parmesan is paired with paprika-spiced chicken and served over mixed leaves and baby silverbeet. It’s a comforting, wholesome dish that brings rustic warmth to any cool evening. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Butternut Pumpkin
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
Walnuts
(Contains: Walnut)
2
Garlic
1
Lemon
1 sachet
Chilli Flakes
320 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Mixed Salad Leaves
1
Baby Silverbeet
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut pumpkin into 1cm-thick wedges.
• Place pumpkin wedges on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• In the last 5 minutes, sprinkle grated Parmesan cheese over pumpkin and return tray to oven. Bake until melted.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Roughly chop walnuts (see ingredients).
• Thinly slice garlic.
• Zest lemon to get a pinch, then slice into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine a drizzle of olive oil and paprika spice blend. Add chicken steaks, turning to combine. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it’s no longer
pink inside.
• Add garlic, lemon zest and the butter to the pan and cook until butter begins to brown, 2-3 minutes.
• In a large bowl, combine mixed salad leaves and baby silverbeet. Drizzle with olive oil and add a good squeeze of lemon juice. Season to taste.
TIP: Toss the salad just before serving to keep the
leaves crisp.
• Slice chicken (if preferred).
• Divide Parmesan pumpkin, paprika chicken and
baby silverbeet salad between bowls.
• Spoon over any remaining brown butter sauce.
• Top with walnuts and a pinch of chilli flakes (if using).
• Serve with any remaining lemon wedges. Enjoy!
