Aussie Spiced Chicken

Aussie Spiced Chicken

with Pumpkin Veggie Toss & Dill & Parsley Mayo

Read more

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!

Tags:Naturally Gluten-FreeNot Suitable for CoeliacsEasy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount




red onion

1 packet

peeled & chopped pumpkin

1 packet

chicken tenderloins

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

dill & parsley mayonnaise

(ContainsEggMay be present Tree Nuts)

1 packet

baby spinach leaves

1 packet

roasted seed mix


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2850 kJ
Fat43.2 g
of which saturates4.8 g
Carbohydrate25 g
of which sugars19 g
Dietary Fiber0 g
Protein48.9 g
Cholesterol0 mg
Sodium687 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.