Double Spiced Honey Chicken
with Roasted Pumpkin & Creamy Rainbow Slaw- Milk
- Eggs
- Soy
The classic combination of honey and spice never goes amiss. We love the way these flavours caramelise in the pan. The chicken breast packs a fantastic flavour, remaining moist as it cooks and complements the serving of delicious, sweet roasted pumpkin and creamy slaw.
Ingredients
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
2 packet
chicken breast
1 sachet
Aussie Spice Blend
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
2 tsp
honey
20 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray, then sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.
Little cooks: Kids can help sprinkle over the seasoning and toss the pumpkin.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Season with pepper, then add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Remove pan from heat, then add the honey and butter, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine baby spinach leaves, shredded cabbage mix, garlic aioli, a drizzle of white wine vinegar and a pinch of salt.
• Divide spiced honey chicken and roasted pumpkin between plates. • Serve with rainbow slaw. Enjoy!
