Spiced Chicken & Roast Pumpkin Toss
with Silverbeet & Creamy Pesto Dressing
- Soy
When a classic is done well, it’s bound to be remembered and loved for a while. Chicken is cooked until golden and with roast pumpkin and beetroot on the side and a serving of creamy pesto dressing, this dinner is going to be making its way into the history books for sure. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
parsnip
1
beetroot
1
carrot
1 bag
peeled pumpkin pieces
1 bag
Silverbeet
1 packet
chicken breast
1 packet
creamy pesto dressing
(Contains: Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip, beetroot and carrot into bite-sized chunks. • Place peeled pumpkin pieces on a lined oven tray with a drizzle of olive oil and a pinch of salt and pepper. • Place parsnip, beetroot and carrot on a second lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until golden and tender, 20-25 minutes.
Little cooks: Help toss the veggies.
• Roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet until tender, 2-3 minutes. Transfer to a bowl and cover to keep warm.
• When the veggies have 10 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it's no longer pink inside.
• When the veggies are done, add silverbeet and a drizzle of white wine vinegar to the tray. • Toss to combine and season to taste.
• Slice the chicken. • Divide spiced chicken, tossed veggies and roast pumpkin between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the pesto dressing!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The creamy pesto dressing was a hit, elevating the dish with its delicious taste.
- Ease of prep: While some found it required significant prep time, others appreciated the convenience of pre-cut pumpkin.
- Suggestions: Consider reducing the amount of silverbeet and adding more vegetable variety for a better balance.
- Portions: Many found this recipe generous, with enough leftovers for lunch the next day.
- Spice level: Some parents noted the spiced chicken was too hot for children; consider preparing a plain option.
