Kiwi Chicken & Roast Pumpkin Toss
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Kiwi Chicken & Roast Pumpkin Toss

Kiwi Chicken & Roast Pumpkin Toss

with Herbed Mayo & Spring Onion

Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy Kiwi 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 spring onion for an outstanding pairing of flavours – without the sweat and tears.

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Under 40g carbs
Over 30g protein
Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time20 minutes


Serving amount





1 packet

peeled pumpkin pieces

1 packet

Diced Chicken

1 sachet

Kiwi Spice Blend

1 packet

baby leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )


Spring Onion

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)2084 kJ
Fat23.5 g
of which saturates4.2 g
Carbohydrate30.5 g
of which sugars14.9 g
Dietary Fibre5 g
Protein40.1 g
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into quarters. Cut potato into bite-sized chunks. Thinly slice spring onion. • Place onion, potato and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.


• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken and Kiwi spice blend, turning occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


• Add baby leaves to the tray of roast veggies, gently toss to combine.

TIP: Transfer veggies and baby leaves to a bowl if your tray is getting crowded.


• Divide roast pumpkin toss between plates. • Top with Kiwi chicken. • Dollop over dill & parsley mayonnaise and sprinkle with spring onion to serve. Enjoy!