Lemon Pepper Chicken & Creamy Pesto Dressing

Name: Lemon Pepper Chicken & Creamy Pesto Dressing with Roast Pumpkin Veggie Toss
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Peeled & Chopped Pumpkin; 1 potato; 1 beetroot; 1 packet chicken breast; 1 sachet lemon pepper seasoning; 1 packet baby spinach leaves; drizzle vinegar (balsamic or white wine); 1 packet creamy pesto dressing

with Roast Pumpkin Veggie Toss

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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

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Eggs

•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

1 packet

Peeled & Chopped Pumpkin

potato

beetroot

1 packet

chicken breast

1 sachet

lemon pepper seasoning

1 packet

baby spinach leaves

1 packet

creamy pesto dressing

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

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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

Cooking Steps

PDF

• 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.

• 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).