All-American Roast Pumpkin, Baby Spinach & Chicken

Name: All-American Roast Pumpkin, Baby Spinach & Chicken with Corn Rice, Chimichurri & Plant-Based ‘Aioli’
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 pumpkin; 1 sachet All-American spice blend; 1 tin sweetcorn; 2 clove garlic; 20 g plant-based butter (for the sauce); 1 packet basmati rice; 1 sachet vegetable stock powder; 1.5 cup water; 1 bag baby spinach leaves; 1 packet plant-based aioli; 1 packet chimichurri sauce; 1 packet flaked almonds; 1 bag parsley; 1 packet chicken breast

with Corn Rice, Chimichurri & Plant-Based ‘Aioli’

3.5(3)

Recipe Development TeamUpdated on June 01, 2026

Get up to $230 off

Calories

undefined undefined

Protein

50.7g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Sulphites
Almond
Wheat
Gluten
Soy
May contain traces of allergens
Eggs
Milk
Cashew
Walnut
Almond
Macadamia
Peanuts
Sesame
Brazil nut
Traces of Cashew
Hazelnut
Pine Nut
Pecan
Pistachio

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

flaked almonds

(Contains: Almond May be present: Milk, Peanuts, 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

Energy (kJ)4138 kJ

Fat45.4 g

of which saturates6.1 g

Carbohydrate91.5 g

of which sugars22.1 g

Protein50.7 g

Sodium1309 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• 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!