Aussie Spiced Chicken
with Pumpkin Veggie Toss & Herby Mayo
This colourful meal is done in only four easy steps and uses our delectable Aussie spice blend to coat succulent chicken tenderloins. Enjoy the taste sensation!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
tomato
1
red onion
1 packet
Peeled & Chopped Pumpkin
1 packet
chicken tenderloins
1 sachet
Aussie spice blend
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
baby spinach leaves
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
chicken thigh
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the tomato and red onion into wedges. Place the tomato, onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season. Toss to coat, then spread in a single layer and roast until tender, 20-25 minutes.
While the veggies are roasting, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken tenderloins and Aussie spice blend, tossing occasionally, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
In a small bowl, combine the dill & parsley mayonnaise and a splash of water. Set aside. When the veggies are tender, add the baby spinach leaves to the oven tray and toss to combine.
Divide the pumpkin veggie toss between plates and top with the Aussie spiced chicken. Top with the herby mayo and sprinkle over the pepitas to serve.
