Lemon Pepper Chicken & Creamy Pesto Dressing
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Lemon Pepper Chicken & Creamy Pesto Dressing

Lemon Pepper Chicken & Creamy Pesto Dressing

with Roast Pumpkin Veggie Toss

Some prefer chicken oven-roasted and others like it pan-fried, but either way, you've got a winner dinner when chicken is involved. Pair tonight's peppery chicken with some roasted veg, spinach and some pesto dressing on the side.

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 550kcal
Under 40g carbs
Quick Prep
Quick
Allergens:
Milk
Egg
Walnut

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled & Chopped Pumpkin

1

potato

1

beetroot

1 packet

chicken breast

1 sachet

lemon pepper seasoning

1 packet

baby spinach leaves

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)1941 kJ
Calories464 kcal
Fat19 g
of which saturates2.5 g
Carbohydrate28.4 g
of which sugars16.9 g
Dietary Fibre8.3 g
Protein44.2 g
Sodium558 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan forced. Spread peeled & chopped pumpkin over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 2 minutes. • Meanwhile, cut potato and beetroot into bite-sized chunks. • Spread potato and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 3 minutes. • Drain any excess liquid, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.

TIP: Microwave in batches if your plate is getting crowded.

2
2

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When oil is hot, add chicken steaks and sprinkle with lemon pepper seasoning. Cook chicken, until browned and cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).

3
3

• To tray with roast veggies, add baby spinach leaves with a drizzle of vinegar. Toss to coat and season.

4
4

• Divide roast pumpkin medley and lemon pepper chicken between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!