Herby Chicken & Roast Sesame Pumpkin Salad

Name: Herby Chicken & Roast Sesame Pumpkin Salad with Garlicky Almond Crumb & Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 beetroot; 1 packet peeled pumpkin pieces; 1 sachet sesame seeds; 1 packet roasted almonds; 2 clove garlic; ½ sachet Garlic & Herb Seasoning; ½ packet panko breadcrumbs; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet mayonnaise; 1 packet chicken thigh

with Garlicky Almond Crumb & Mayonnaise

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Make way for this hearty main meal salad in your dinner rotation. With mildly spiced herby chicken and a dollop of creamy mayo, this plate of bountiful, sweet roasted pumpkin and beetroot will change the way you look at veggies!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

Sesame

•Almond

•Gluten(Wheat)

•Eggs

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

1 packet

peeled pumpkin pieces

1 sachet

sesame seeds

(Contains: Sesame; )

1 packet

roasted almonds

(Contains: Almond; )

2 clove

garlic

½ sachet

Garlic & Herb Seasoning

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 packet

chicken thigh

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2312 kJ

Fat24.5 g

of which saturates3.7 g

Carbohydrate31.4 g

of which sugars15.7 g

Dietary Fibre5.8 g

Protein47.6 g

Sodium810 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot into small chunks. Place the beetroot and peeled & chopped pumpkin on a lined oven tray. Sprinkle over the sesame seeds, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, finely chop the roasted almonds and garlic. Transfer the almonds to a medium bowl. Set aside. In a second medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the chicken thigh and turn to coat.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to the bowl with the almonds and toss to combine. Season and set aside.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Remove from the heat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

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

Slice the herby chicken. Divide the roasted sesame pumpkin salad and chicken between plates. Sprinkle over the garlicky almond crumb. Serve with the mayonnaise.