Sticky Chicken & Pumpkin
with Sweet-Heat Sauce & Smokey Pear Slaw- Eggs
- Soy
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
320 g
Chicken Breast
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1
Pear
1 packet
BBQ Sauce
(May be present: Sesame, Eggs, Soy, Milk, Fish)
1 sachet
All-American Spice Blend
1 packet
Peeled Pumpkin Pieces
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help with tossing the pumpkin.
• While the pumpkin is cooking, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • In a small bowl, combine barbecue sauce and sriracha. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken breast, tossing to coat. • Place chicken on a second lined oven tray and glaze with barbecue-sriracha mixture. Roast until cooked through, 12-16 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice pear. • In a medium bowl, combine baby leaves, slaw mix, pear, smokey aioli and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide smokey pear slaw, sticky chicken and roast pumpkin between plates. • Spoon over any remaining sweet-heat sauce to serve. Enjoy!
