Double Kiwi-Spiced Chicken & Pumpkin Toss
with Herbed Mayo & Slivered Almonds- Eggs
- Soy
- Almond
Who doesn’t love a little spice on their chicken? Coated in our punchy Kiwi spice blend, the chicken crisps up in the pan until golden. Serve it on a bed of effortless roasted veggies and finish with a sprinkle of almonds for a bold, balanced meal.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Red Onion
1 packet
Baby Spinach Leaves
640 g
Chicken Breast
1
White Turnip
1 sachet
Kiwi Spice Blend
1 packet
Peeled Pumpkin Pieces
1 packet
Parsley
1 packet
Slivered Almonds
(Contains: Almond; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into quarters. Cut white turnip into bite-sized chunks. • Place onion, turnip 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, 20-25 minutes.
• When the veggies have 10 minutes cook time remaining, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken and Kiwi spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it is no longer pink in the middle.
• To the tray of roast veggies, add baby leaves and toss to combine. TIP: Transfer veggies and baby leaves to a bowl if your tray is getting crowded.
• Divide roast pumpkin toss between plates. Top with smokey chicken. • Dollop over dill & parsley mayonnaise. Sprinkle with crispy shallots to serve. Enjoy!
