Zingy Grilled Chicken & Cucumber Salad

Name: Zingy Grilled Chicken & Cucumber Salad with Garlic Butter Pumpkin Wedges
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 20 g butter; 1 Cucumber; 2 clove Garlic; ½ Lemon; 1 packet Chicken Thigh; 1 sachet Garlic & Herb Seasoning; 1 packet peeled pumpkin pieces; 1 packet Mixed Salad Leaves

with Garlic Butter Pumpkin Wedges

Get up to $175 off

Fresh, zesty, and oh-so-satisfying! This lemon garlic chicken is tender, juicy, and bursting with flavour, perfectly paired with garlicky grilled pumpkin wedges. Add a refreshing cucumber salad for crunch, and you’ve got a wholesome, vibrant meal that’ll have everyone coming back food more. No BBQ? No worries! Just follow the oven method.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

2 clove

Garlic

Lemon

1 packet

Chicken Thigh

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)1604 kJ

Calories383 kcal

Fat28.1 g

of which saturates7.5 g

Carbohydrate20.5 g

of which sugars11.9 g

Dietary Fibre5 g

Protein34.7 g

Sodium598 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat BBQ to high heat. • Slice cucumber into half-moons. Finely chop garlic. Zest lemon to get a good pinch, then cut into wedges. • In a medium bowl, combine chicken thigh, garlic & herb seasoning, lemon zest and a drizzle of olive oil. • Spread peeled pumpkin pieces (see ingredients) over a large microwave-safe plate. Cover with a damp paper towel. • Microwave pumpkin on high, 5 minutes. • Drain any excess liquid. Brush both sides with oil and season with salt and pepper.

• When BBQ is hot, grill pumpkin on BBQ flat plate, turning occasionally, until tender and slightly charred, 4-5 minutes. • Transfer to a large bowl and cover to keep warm.

NO BBQ? 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.

• Add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through (when no longer pink inside), 8-12 minutes.

NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes

• Meanwhile, place garlic, the butter and a pinch of salt in a small microwave-safe bowl. Microwave in 10 second bursts until melted. • Add melted garlic butter to the bowl with pumpkin and gently toss to combine.

• In a second large bowl, combine cucumber, mixed salad leaves, a generous squeeze of lemon and a drizzle of olive oil. Season to taste.

• Slice chicken. • Divide zesty grilled chicken, garlic butter pumpkin wedges and cucumber salad between plates. Serve with any remaining lemon wedges. Enjoy!