All-American Roast Pumpkin, Baby Spinach & Chicken
with Corn Rice, Chimichurri & Plant-Based ‘Aioli’
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 and chicken make a welcome addition to the fragrant and fluffy rice, while the herby chimichurri and parsley really makes the dish sing.
The quantities provided above are averages only.
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 sachet
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
Cooking Steps
• 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. • In a large frying pan heat 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 the rice is ready, stir through cooked chicken and baby spinach leaves until wilted.
• Divide corn and chicken 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!