Tomato-Herb Chicken, Halloumi & Roast Pumpkin
with Walnut, Balsamic & Green Bean Salad
- Sulphites
- Walnut
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Succulent chicken gets coated in a fragrant tomato and herb seasoning and seared before being served alongside roasted pumpkin for a combo that’s as colourful as it is delicious. Finish with a green bean salad tossed with walnuts and balsamic and olive oil dressing for a salad that is anything but boring!
Ingredients
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
320 g
Chicken Breast
1 packet
Green beans
1 packet
Baby Spinach Leaves
1 packet
Walnuts
(Contains: Walnut)
1 sachet
Tomato & Herb Seasoning
1 packet
Peeled Pumpkin Pieces
1 packet
Halloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
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.
• Meanwhile, trim green beans. • Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain green beans and allow to cool. • While the green beans are steaming, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken steaks, tomato & herb seasoning, and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside. • Return frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Cut halloumi into 1cm slices. Return frying pan over medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side.
• In a large bowl, combine green beans, spinach & rocket mix, walnuts and balsamic & olive oil dressing. Season to taste. • Divide herby chicken, halloumi, roast pumpkin and walnut, balsamic and green bean salad between plates. Enjoy!
