Make way for this chicken and veg combo in your dinner rotation. With mildly spiced chicken strips and a dollop of creamy mayo, this plate of bountiful, sweet roasted pumpkin will change the way you look at veggies!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
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
peeled pumpkin pieces
Nan's special seasoning
red wine vinegar
• Preheat oven to 220°C/240°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the pumpkin is roasting, cut chicken breast into 2cm strips. Combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Add chicken and toss to coat. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-10 minutes. • Remove chicken from the oven, then drizzle over the honey and gently turn to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, thinly slice radish. Roughly chop tomato. Shred salad leaves (see ingredients). • In a medium bowl, combine radish, tomato, salad leaves and a drizzle of red wine vinegar and olive oil. Season to taste.
• Divide homestyle chicken, roasted pumpkin and radish salad between plates. • Serve with mayonnaise.