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!
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
Aussie spice blend(May be present Gluten)
dill & parsley mayonnaise(ContainsEggMay be present Tree Nuts)
baby spinach leaves
roasted seed mix(ContainsSesame)
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 an oven tray lined with baking paper. Drizzle with olive oil and season. Toss to coat, then spread in a single layer and roast until tender, 20-25 minutes.
When the veggies have 10 minutes remaining, 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 cooked, 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 dill & parsley mayo and sprinkle over the roasted seed mix to serve.