Name: Lemon Pepper Chicken & Creamy Pesto Dressing with Roast Pumpkin Veggie Toss
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Beetroot; 330 g Chicken Breast; 1 packet Peeled & Chopped Pumpkin; 1 packet Creamy Pesto Dressing; 1 packet Baby Spinach Leaves; 1 Potato; 1 sachet Lemon Pepper Seasoning

HelloFresh

Recipes

Australian Recipes

Lemon Pepper Chicken & Creamy Pesto Dressing

with Roast Pumpkin Veggie Toss

Get up to $230 off

Tags:

Dietitian approved

•High Protein

Allergens:

Eggs

•Milk

•Walnut

The quantities provided above are averages only.

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

Beetroot

330 g

Chicken Breast

1 packet

Peeled & Chopped Pumpkin

1 packet

Creamy Pesto Dressing

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

1 packet

Baby Spinach Leaves

Potato

1 sachet

Lemon Pepper Seasoning

Nutritional Values

Calories452 kcal

Energy (kJ)1890 kJ

Fat18.8 g

of which saturates2.4 g

Carbohydrate26.4 g

of which sugars14.8 g

Dietary Fibre7.6 g

Protein43.6 g

Sodium547 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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.

If you've swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Coat chicken as above. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

----------CCM TEXT---------- • 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).

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

Divide roast pumpkin medley and lemon pepper chicken between plates as above.

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