This simple, yet stunning meal is sure to amaze and delight. It's the perfect combination of tender chicken breast, an aromatic coconut-lime sauce and sweet roasted pumpkin.
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!
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
Southeast Asian spice blend
vegetable stock powder
soy sauce(ContainsGluten, Soy)
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the peeled pumpkin into wedges. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the pumpkin to the correct size so it cooks in the allocated time!
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Zest the lime to get a pinch, then slice into wedges. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Roughly chop the Asian greens. Roughly chop the coriander. In a medium bowl, combine the Southeast Asian spice blend (see ingredients list) and a drizzle of olive oil, then season with salt and pepper. Add the chicken breast and toss to coat.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Transfer the chicken to a plate to rest and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccoli and soy sauce with a dash of water and cook, tossing, until just softened, 5-6 minutes. Add the Asian greens and another dash of water and cook, tossing, until just wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and lime zest and cook, stirring, until fragrant, 1 minute. Add the coconut milk, brown sugar, vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and the water and stir to combine. Simmer until reduced slightly, 3-4 minutes.
Thickly slice the chicken. Spoon the coconut-lime sauce over the base of a plate. Top with the roasted pumpkin, soy greens and Southeast Asian spiced chicken. Garnish with the coriander and serve with the lime wedges.