Sesame Baked Chicken with Miso Pumpkin Wedges & Pear Salad
Lean Protein | Healthier Carbs | Packed with Veggies
Miso, the umami-rich Japanese ingredient, gets a starring role in this coating for pumpkin wedges. Add sesame-coated chicken and a crisp pear salad for a winning nutritionally balanced meal.
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 knob
ginger
3 clove
garlic
1 tub
miso paste
(Contains Soy, Gluten, Wheat;)
1
butternut pumpkin
1 packet
chicken breast
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
cucumber
½
pear
1 punnet
cherry tomatoes
1 bag
mixed salad leaves
Not included in your delivery
olive oil
2 tsp
soy sauce
(Contains Gluten, Soy;)
2 tsp
honey
2 tsp
rice wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger and garlic. In a small bowl combine 1/2 the ginger, 1/2 the garlic, 1/2 the miso paste and a drizzle of olive oil. Slice the butternut pumpkin into 1cm wedges.
TIP: Peel the pumpkin if you prefer!
Place the pumpkin on an oven tray lined with baking paper. Evenly rub the miso mixture on the pumpkin wedges and season with pepper. Spread in a single layer and roast until tender, 25-30 minutes.
In a medium bowl, combine the soy sauce and honey with the remaining garlic, ginger and miso paste. Add the chicken breast and toss until well coated. Transfer to a second oven tray lined with baking paper, spoon over any excess marinade and sprinkle over the sesame seeds.
Bake the chicken until cooked through, 16-20 minutes (depending on thickness). Set aside to rest.
TIP: The chicken is cooked through when it's no longer pink in the middle.
While the chicken is baking, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients). Halve the cherry tomatoes. In a large bowl, combine the rice wine vinegar with a drizzle of olive oil. Add the cucumber, pear, cherry tomatoes and mixed salad leaves. Toss to coat and season to taste.
Slice the chicken. Divide the miso pumpkin wedges and sesame baked chicken between plates. Pour any resting juices over the chicken. Serve with the pear salad.