Herby Chicken & Pumpkin Salad

Name: Herby Chicken & Pumpkin Salad with Seeded Garlic Crumb & Mayo
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Peeled Pumpkin Pieces; 1 packet Panko Breadcrumbs; 1 packet Pepitas; 1 packet baby leaves; 1 White Turnip; 1 Carrot; 2 Garlic; Chicken Drumstick Fillet

with Seeded Garlic Crumb & Mayo

Get up to $175 off

Allergens:

Wheat

•Gluten

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Peeled Pumpkin Pieces

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Pepitas

1 packet

baby leaves

White Turnip

Carrot

Garlic

Chicken Drumstick Fillet

Nutrition Values

Calories467 kcal

Energy (kJ)1960 kJ

Fat17.4 g

of which saturates2.8 g

Carbohydrate36.9 g

of which sugars11.3 g

Dietary Fibre4.3 g

Protein36.8 g

Sodium677 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Peel white turnip and cut into small chunks. Cut carrot into bite-sized chunks. • Place turnip, carrot 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, finely chop garlic. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add boneless chicken drumsticks and turn to coat.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to a bowl, then add spiced pepitas. Season to taste and stir to combine.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes.

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.

• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Gently toss to combine and season to taste.

• Slice herby chicken. • Divide pumpkin salad between plates. Top with chicken. • Sprinkle over seeded garlic crumb. Serve with mayonnaise. Enjoy!