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Aussie Spiced Chicken

Aussie Spiced Chicken

with Pumpkin Veggie Toss & Dill & Parsley Mayo

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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
Allergens:EggSesame

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

tomato

1

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

(ContainsSesame)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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!

3

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.

4

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.