Tender pan-fried chicken breast is the perfect match for our ras el hanout spice mix shine, and when you add roasted pumpkin, crunchy chickpeas and crisp greens, you get a bowl of pure goodness. Enjoy!
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 & chopped pumpkin
ras el hanout
mixed salad leaves
rice wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Generously drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. Remove from the oven and allow to cool slightly.
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
TIP: Stir the onion occasionally so it stays submerged.
While the onion is pickling, roughly chop the tomato. Pick and roughly chop the mint leaves. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Drain and rinse the chickpeas. Cut the chicken into 2 cm pieces. In a medium bowl, combine the ras el hanout, salt, garlic and a drizzle of olive oil. Add the chicken and toss to coat.
When the pumpkin has 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the chicken with a pinch of salt and pepper. When the oil is hot, add the chicken and chickpeas and cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Remove the pan from the heat and add the honey. Stir until chicken is coated.
TIP: Chicken is cooked through when it's no longer pink inside.
In a large bowl, combine a squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the mixed salad leaves, roasted pumpkin, tomato, honey chickpeas and chicken. Toss to combine. In a small bowl, combine the Greek yoghurt with the lemon zest and a squeeze of lemon juice. Season to taste with salt and pepper.
Drain the pickled onion. Divide the Middle Eastern chicken and pumpkin salad between bowls and top with the pickled onion. Drizzle over the lemon yoghurt and garnish with the mint. Serve with any remaining lemon wedges.