Aussie Chicken & Cheesy Pumpkin Wedges
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Aussie Chicken & Cheesy Pumpkin Wedges

Aussie Chicken & Cheesy Pumpkin Wedges

with Garden Salad & Creamy Pesto Dressing

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.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Under 650kcal
Allergens:
Milk
Almond
Egg
Walnut

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.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

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, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

spinach & rocket mix

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

Not included in your delivery

Olive Oil

drizzle

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)2508 kJ
Fat33.4 g
of which saturates7.4 g
Carbohydrate24 g
of which sugars17.9 g
Protein45.4 g
Sodium789 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

Bake the pumpkin
1

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!

Get prepped
2

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.

Toast the almonds
3

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.

Cook the chicken
4

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.

Make the salad
5

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.

Serve up
6

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.