Double 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 onionfor an outstanding pairing of flavours – without the sweat and tears.
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!
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
Ingredients
½
Onion
1
potato
1 packet
peeled pumpkin pieces
2 packet
Diced Chicken
1 sachet
Kiwi Spice Blend
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1
Spring Onion
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• 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 cook time 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 (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• To the tray of roast veggies, add baby leaves and 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 smokey chicken. • Dollop over dill & parsley mayonnaise. Sprinkle with spring onion to serve. Enjoy!