Easy Spiced Chicken & Roast Pumpkin Toss

Easy Spiced Chicken & Roast Pumpkin Toss

with Dill-Parsley Mayo & Crispy Shallots

Read more

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.

Tags:Under 30g carbsUnder 650kcalQuick Prep

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 packet

peeled & chopped pumpkin

1 packet

chicken breast strips

1 packet

dill & parsley mayonnaise




1 bag

baby spinach leaves

1 packet

crispy shallots

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2679 kJ
Fat43.5 g
of which saturates6.8 g
Carbohydrate26.8 g
of which sugars14.2 g
Dietary Fibre5.3 g
Protein35.3 g
Sodium886 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Preheat oven to 240°C/220°C fan-forced. Cut red onion into quarters. • Place onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season and toss to coat. Roast until tender, 20-25 minutes.


• When veggies have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast strips and Aussie spice blend until browned and cooked through, 3-4 minutes each side.

TIP: Don’t worry if your chicken gets a little charred - it adds to the flavour!


• Meanwhile, thinly slice cucumber into rounds. • In a large bowl, combine baby spinach leaves, cucumber and roasted veggies.


• Divide roast pumpkin toss between plates and top with spiced chicken. • Spoon over dill & parsley mayonnaise. Garnish with crispy shallots to serve.