HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAussie Chicken & Cheesy Pumpkin Wedges
Aussie Chicken & Cheesy Pumpkin Wedges

Aussie Chicken & Cheesy Pumpkin Wedges

with Garden Salad & Creamy Pesto Dressing

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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 CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkTree NutsEgg

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
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


butternut pumpkin

1 packet

grated Parmesan cheese






1 packet

chicken breast

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

spinach & rocket mix

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

Not included in your delivery

Olive Oil


balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.