Chermoula Chicken & Roast Pumpkin Toss
with Onion Chutney & Mayo
- Sulphites
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
This heavenly chicken, coated in our chermoula spice blend, is just what you need to elevate your weeknight dinner. Add a medley of veggies, sweet chutney and a dollop of creamy mayo and it’s satisfaction, guaranteed!
Ingredients
320 g
Chicken Breast
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Baby Spinach Leaves
1
Carrot
1
Beetroot
2 packet
Peeled Pumpkin Pieces
1 sachet
Chermoula Spice Blend
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut carrot into bite-sized chunks. Cut beetroot into small chunks.
• Divide peeled pumpkin pieces, carrot and beetroot between two lined oven trays. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • While the veggies are roasting, combine South American seasoning and a drizzle of olive oil in a medium bowl. • Season with pepper, then add chicken breast and turn to coat.
• When the veggies have 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water, turning chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside.
• When the veggies are done, combine them on one tray, then add baby leaves and toss to combine. Season to taste.
• Slice South American-style chicken. • Divide roast pumpkin toss between bowls. Top with chicken. • Spoon over remaining glaze from the pan. Serve with mayonnaise. Enjoy!
