Creole Chicken & Pumpkin Salad with Creamy Fetta & Toasted Pepitas

Creole Chicken & Pumpkin Salad with Creamy Fetta & Toasted Pepitas

Lean Protein | Healthier Carbs | Packed with Veggies

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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:Naturally Gluten-FreeNot Suitable for CoeliacsUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

butternut pumpkin

1 unit


1 clove


1 packet

chicken tenderloins

1 sachet

Creole spice blend

(May be present Gluten)

1 punnet

cherry tomatoes

½ unit


1 tub

Dijon mustard


½ packet


(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 bag

mixed salad leaves

1 block

fetta cheese


Not included in your delivery

olive oil

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2052 kJ
Fat16.1 g
of which saturates4.2 g
Carbohydrate26.9 g
of which sugars20.8 g
Dietary Fibre0 g
Protein52.3 g
Cholesterol0 mg
Sodium861 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.