Aussie Chicken & Cheesy Pumpkin Wedges
with Garden Salad & Creamy Pesto Dressing
- Milk
- Almond
- Eggs
- Walnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Almond
- Cashew
Simple, clean flavours are the highlight of this modern Aussie dish. With mouth-watering chicken coated in our popular Aussie spice blend and roasted pumpkin given a cheesy finish, we think you'll be licking the plate clean.
Ingredients
1
butternut pumpkin
1 packet
grated Parmesan cheese
(Contains: Milk;)
1
cucumber
1
tomato
1 packet
chicken breast
1 sachet
Aussie spice blend
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
spinach & rocket mix
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
Not included in your delivery
Olive Oil
drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into 1cm wedges. Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until golden and tender, 20 minutes. Scatter the grated Parmesan cheese over the pumpkin then return to the oven and bake until melted and golden, 8-10 minutes. TIP: Peel the pumpkin skin if you don't like it!
While the pumpkin is roasting, thinly slice the cucumber and tomato into half-moons. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside in a small bowl.
Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine a drizzle of olive oil and balsamic vinegar in a medium bowl. Season with salt and pepper. Add the cucumber, tomato and spinach & rocket mix and toss to combine.
Slice the Aussie chicken and divide between plates. Serve with the cheesy pumpkin wedges and salad. Garnish with the toasted almonds. Serve with the creamy pesto dressing.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Aussie spice blend on the chicken, while some found it mild. The cheesy pumpkin wedges were a standout hit.
- Ease of prep: Quick and easy to prepare after a busy day, though some found cutting the pumpkin time-consuming.
- Suggestions: Consider pre-cut pumpkin to save time. Some prefer sweet potato as an alternative to pumpkin.
- Leftovers: Tastes even better reheated the next day, with enough for one person's lunch.
- Portions: A few customers mentioned not having enough chicken for the recipe.
