Quick Spiced Chicken & Roast Pumpkin Toss
with Green Dressing & Almond Crumb Sprinkle
In this easy 4 stepper, you'll have chopped, roasted and seared some tender chicken and colourful veggies like a pro, creating a delicious dish without sacrificing hours in the kitchen!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the zucchini in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Capsicum
1
carrot
1 packet
Peeled & Chopped Pumpkin
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
chicken breast
1 sachet
Aussie spice blend
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
1 packet
Green Dressing
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut capsicum and carrot into bite-sized chunks. Place capsicum, carrot and peeled & chopped pumpkin onto a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. Allow to cool slightly. • Meanwhile, finely chop roasted almonds. Transfer almonds to a medium bowl. Set aside. • Slice chicken breast into strips. In a second medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. • Transfer to bowl with almonds and toss to combine. Season to taste with salt and pepper.
Little cooks: Take the lead and combine the breadcrumbs with the almonds!
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Remove from the heat. • To tray with roasted veggies, add baby spinach leaves and green dressing. Gently toss to combine and season to taste.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide roast veggie toss between plates. • Top with Aussie-spiced chicken. • Spoon over almond crumb. • Serve with garlic aioli. Enjoy!