Sweet-Soy Double Chicken & Roast Pumpkin Salad

Name: Sweet-Soy Double Chicken & Roast Pumpkin Salad with Peanuts & Mayo Drizzle
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Mixed Salad Leaves; 1 Kumara; 1 Tomato; Sweet Chilli Sauce; 320 g Chicken Breast; 1 Red Onion; 1 Carrot; 1 packet Sweet Soy Seasoning; Coriander; Courgette; olive oil; rice wine vinegar

with Peanuts & Mayo Drizzle

Get up to $175 off

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Kumara

Tomato

Sweet Chilli Sauce

320 g

Chicken Breast

Red Onion

Carrot

1 packet

Sweet Soy Seasoning

Coriander

Courgette

Not included in your delivery

olive oil

rice wine vinegar

Nutrition Values

Calories339 kcal

Energy (kJ)1420 kJ

Fat3.4 g

of which saturates1 g

Carbohydrate38.4 g

of which sugars26.4 g

Dietary Fibre4.8 g

Protein40.1 g

Sodium779 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and kumara into bite-sized chunks. Roughly chop tomato.

• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine sweet soy seasoning (see ingredients) and chicken, turning to coat.

If you've doubled your chicken breast, cook the chicken in batches for the best result. Return all the chicken to the pan before adding the marinade.

• When the veggies are done, add tomato, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.

• Slice sweet-soy and sticky plum chicken. • Divide roasted veggie salad between plates. Top with chicken, spooning over any remaining marinade from the pan. Enjoy!