The magic in this dish is the juicy chicken breast, perfectly caramelised with a honey-soy sauce and then topped with a mayo drizzle. Add a nourishing roast veggie salad and crunchy peanuts in the mix, and you've got an Asian-inspired meal in no time!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
peeled pumpkin pieces
roasted peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into wedges. Thinly slice the carrot into rounds.
Place the peeled & chopped pumpkin, 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.
While the veggies are roasting, finely chop the garlic. Finely grate the ginger. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic, ginger, soy sauce and honey.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Reduce the heat to low, then add the marinade and simmer until just thickened, 1-2 minutes.
TIP: The marinade will darken and caramelise, this adds to the flavour!
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the mayonnaise and the water in a small bowl. Set aside. Roughly chop the tomato. In a large bowl, combine a drizzle of rice wine vinegar and olive oil. Season. Add the roasted veggies, tomato and mixed salad leaves and toss to coat.
Slice the honey-soy chicken. Divide the roast pumpkin salad between plates and top with the chicken. Spoon over any remaining marinade from the pan and drizzle over the mayo. Garnish with the roasted peanuts to serve.