Creole Chicken & Pumpkin Salad with Creamy Fetta & Toasted Pepitas
Lean Protein | Healthier Carbs | Packed with Veggies- Milk
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Introducing our Balanced recipes. They're dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories. Say hello to our friend with flavour: our Creole spice blend! We've created a secret mix of herbs and spices including paprika, oregano and lemon pepper. It's the perfect match for tender pan-fried chicken, and when you add roasted veggies you get a nutritionally balanced bowl that's simply delicious.
Ingredients
1 unit
butternut pumpkin
1 unit
capsicum
1 clove
garlic
1 packet
chicken tenderloins
1 sachet
Creole spice blend
(May be present: Gluten.)
1 punnet
cherry tomatoes
½ unit
lemon
1 tub
Dijon mustard
½ packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bag
mixed salad leaves
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel and chop the butternut pumpkin into 2cm chunks. Cut the capsicum into 2cm pieces. Place the pumpkin and capsicum on an oven tray lined with baking paper, drizzle with olive oil and season with the salt. Toss to coat then spread in a single layer and roast until tender, 20-25 minutes.
TIP: If your tray is getting crowded, spread across two trays!
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Cut the chicken tenderloin into 2cm chunks. In a medium bowl, combine the garlic, Creole spice blend and a drizzle of olive oil. Add the chicken and toss to coat.
Halve the cherry tomatoes. In a large bowl, combine a good squeeze of lemon juice, Dijon mustard and a good drizzle of olive oil. Season to taste and set aside. TIP: Add as much lemon juice as you like depending on your taste.
Heat a medium frying pan over a medium-high heat. Add the pepitas (see ingredients list) and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.
When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Add the roasted pumpkin and capsicum, cherry tomatoes and mixed salad leaves to the dressing and toss to combine.
Divide the salad between bowls and top with some of the Creole chicken. Crumble over the fetta and garnish with the toasted pepitas.
