Sticky Asian Chicken & Roast Pumpkin Salad
with Pickled Onion & Crispy Shallots
- Sesame
- Soy
- Gluten
Enjoy this sweet and savoury glazed chicken with umami-rich teriyaki sauce for an easy meal that doesn't skimp on flavour! With colourful roasted veggies and crunchy shallots, it's a family-friendly meal that will have everyone satisfied. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
beetroot
1 packet
peeled pumpkin pieces
1
Brown Onion
1 packet
chicken breast
2
radish
1 bag
salad leaves
1 packet
teriyaki sauce
(Contains: Sesame, Soy)
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
3 tbs
rice wine vinegar
1 tsp
brown sugar
½ tbs
soy sauce
(Contains: Soy, Gluten)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. • Place beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, thinly slice onion (see ingredients). In a small bowl, combine the rice wine vinegar, and a good pinch of sugar and salt. • Scrunch onion in your hands, then add to the pickling liquid. Stir to coat and set aside.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice radish. • In a large bowl, add a drizzle of olive oil and season with salt and pepper. Add salad leaves and radish. Set aside. • In a second small bowl, combine teriyaki sauce, the brown sugar, soy sauce and a splash of water.
• When chicken is cooked, add the teriyaki sauce mixture to the pan and cook until reduced slightly, 1-2 minutes. Turn chicken to coat in the sauce. Remove from heat.
• Drain pickled onion. Slice sticky Asian chicken. • To the bowl with salad, add pickled onion and roasted veggies. Toss to combine and season to taste. • Divide roast pumpkin salad between bowls and top with chicken. • Drizzle over any remaining sticky Asian sauce. Garnish with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the sticky Asian sauce and tender chicken, with pickled onions adding a flavour lift to the dish.
- Ease of prep: Customers found this recipe quick and easy to prepare, making it a great option for a light weekend meal.
- Suggestions: Consider using chicken thighs instead of breast for more moisture; some added rice or couscous to extend the meal.
- Portions: While many found it filling, a few mentioned needing more salad leaves or vegetables to round out the meal.
