All-American Roast Pumpkin & Chimichurri Chicken
with Corn Rice, Plant-Based 'Aioli' & Almonds
Roasted with a healthy sprinkle of our all-American spice blend, tonight's hearty pumpkin boasts the perfect balance of sweet and savoury flavours. Juicy bursts of charred sweetcorn make a welcome addition to the fragrant and fluffy rice, while the herby chimichurri and parsley really make this chicken dish sing.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pumpkin
1 packet
All-American spice blend
1 tin
sweetcorn
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
plant-based aioli
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, drain sweetcorn. • Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Add garlic and the plant-based butter and cook until fragrant, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the pan. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • Heat a large frying with a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When rice is ready, stir through baby spinach leaves and cooked chicken, until wilted.
• Divide chicken and corn rice between bowls. Top with All-American roast pumpkin. • Top pumpkin with a dollop of plant-based aioli and a drizzle of chimichurri sauce. • Sprinkle with flaked almonds. Tear over parsley to serve. Enjoy!