Creole Chicken & Pumpkin Salad with Creamy Fetta & Toasted Pepitas

Name: Creole Chicken & Pumpkin Salad with Creamy Fetta & Toasted Pepitas Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 unit butternut pumpkin; 1 unit capsicum; ¼ tsp salt; 1 clove garlic; 1 packet chicken tenderloins; 1 sachet Creole spice blend; 1 punnet cherry tomatoes; ½ unit lemon; 1 tub Dijon mustard; ½ packet pepitas; 1 bag mixed salad leaves; 1 block fetta cheese

Lean Protein | Healthier Carbs | Packed with Veggies

4.2

(625)

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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.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories2052 kcal

Fat16.1 g

of which saturates4.2 g

Carbohydrate26.9 g

of which sugars20.8 g

Protein52.3 g

Sodium861 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

•Plate

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.