Mediterranean Chicken with Roast Pumpkin Salad & Red Pesto Mayo
Pre-Prepped | Three Steps | Ready in 15
- Eggs
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Eggs
- Traces of Cashew
- Walnut
- Macadamia
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got Mediterranean chicken tenders with warm roast pumpkin salad and a crumbling of fetta and a drizzle of red pesto mayo to top it off. *Heads-up - you'll need a microwave for this recipe.*
Ingredients
1 unit
capsicum
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 packet
Roast Pumpkin
(May be present: Gluten.)
1 packet
mayonnaise
(Contains: Eggs;)
1 tub
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
1 unit
tomato
1 bag
spinach & rocket mix
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Heat olive oil in a large frying pan over a high heat. Slice capsicum into strips. Cook chicken and capsicum, turning, until cooked through, 6-8 mins. Add seasoning and a good splash of water. Toss, until fragrant, 1 min.
Meanwhile, zap pumpkin in the microwave until hot and steaming, 2-3 mins. Grab a small bowl and combine mayo and red pesto. Chop the tomato.
Add pumpkin, tomato and spinach mix to a bowl. Drizzle with olive oil, season and toss. Plate up salad, chicken and capsicum. Dollop with pesto mayo. Crumble over fetta.
