Teriyaki Chicken & Sesame Roasted Pumpkin

Name: Teriyaki Chicken & Sesame Roasted Pumpkin with Cucumber Salad
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 olive oil; 1 bag peeled pumpkin pieces; 1 sachet mixed sesame seeds; 1 apple; 1 cucumber; 1 bag Mixed Salad Leaves; ½ tbs vinegar (rice wine or white wine); 1 packet teriyaki sauce; 1 tbs brown sugar; 1 packet chicken breast

with Cucumber Salad

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What’s an instant way to bring bold flavours to chicken steaks? Add this sweet 'n' salty teriyaki glaze. Teamed with roasted sesame veggies and a crisp salad, this meal will make your tastebuds sing!

Allergens:

Sesame

•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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

peeled pumpkin pieces

1 sachet

mixed sesame seeds

(Contains: Sesame; )

apple

cucumber

1 bag

Mixed Salad Leaves

1 packet

teriyaki sauce

(Contains: Sesame, Soy; )

1 packet

chicken breast

Not included in your delivery

olive oil

½ tbs

vinegar (rice wine or white wine)

1 tbs

brown sugar

Nutrition Values

Energy (kJ)1509 kJ

Fat15.5 g

of which saturates3.3 g

Carbohydrate18.5 g

of which sugars15.4 g

Dietary Fibre3.9 g

Protein35.4 g

Sodium614 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.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Peel kumara, then cut into small chunks. • Place kumara on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

Little cooks: Kids can help with sprinkle over the mixed sesame seeds.

• Meanwhile, thinly slice pear (see ingredients) and cucumber. • In a medium bowl, add mixed salad leaves, pear, cucumber and a drizzle of rice wine vinegar and olive oil. Season to taste. Set aside. • In a small bowl, combine teriyaki sauce, the brown sugar and rice wine vinegar. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks and season.

Little cooks: Kids can take charge by combining the ingredients for the sauce!

• When the veggies have 10 minutes remaining, season pork loin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove frying pan from heat, then add teriyaki sauce mixture and turn chicken to coat until glaze has reduced slightly.

• Toss cucumber and pear salad to combine. Slice seared chicken. • Divide sesame-roasted kumara, cucumber and pear salad and pork between plates. • Spoon remaining teriyaki glaze over chicken to serve. Enjoy!

Little cooks: Kids can add the finishing touch by spooning over the teriyaki sauce.