BBQ-Spiced Chicken & Pear Slaw
with Roast Pumpkin & Chargrilled Capsicum Relish
- Eggs
- Soy
- Sulphites
Get ready to drum up some excitement with our spiced chicken and sweet roasted pumpkin. Add a pop of colour and extra flavour with a crunchy pear slaw and a dollop of smokey capsicum relish – it’s a party on your plate! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
320 g
Chicken Breast
1 sachet
BBQ Seasoning
1 packet
Slaw Mix
1
Spring Onion
1 packet
Baby Spinach Leaves
1 packet
Peeled Pumpkin Pieces
1
Pear
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Meanwhile, place diced kumara on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, season chicken breast on both sides and combine with kiwi spice blend. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.
• Meanwhile, thinly slice spring onion and pear. In a medium bowl, combine slaw mix, spring onion, pear, rocket, dill & parsley mayonnaise and a drizzle of vinegar. Season to taste.
• Slice the chicken. • Divide spiced chicken, roasted kumara and pear slaw between plates. • Dollop beetroot relish over chicken to serve. Enjoy!
