Quick Spiced Chicken & Roast Pumpkin Toss
with Mango Mayo & Crispy Shallots- Soy
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy Aussie spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies (that'll take barely any effort to whip up) and top it off with a sprinkling of crispy shallots for an outstanding pairing of flavours – without the sweat and tears. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Brown Onion
1
white turnip
1 packet
peeled pumpkin pieces
1 bag
baby spinach leaves
1 packet
Crispy Shallots
1 packet
Mango Mayonnaise
(Contains: Soy; )
1 packet
chicken breast
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut onion 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, season and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• When the veggies have 10 minutes cook time remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and Aussie spice blend until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine baby spinach leaves and roasted veggies in a large bowl.
• Slice spiced chicken. • Divide roast pumpkin toss between plates. Top with chicken. • Dollop over mango mayonnaise. Garnish with crispy shallots to serve. Enjoy!
