Mediterranean Spiced Chicken Tenders
with Roast Pumpkin Salad & Red Pesto Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Red Pesto
(Contains: Almond, Milk; May be present: Cashew, Eggs, Macadamia, Walnut.)
1 sachet
Garlic & Herb Seasoning
Rocket
1 packet
Spinach & Rocket Mix
1 packet
Roasted Pumpkin
1 packet
Fetta Cheese
1
Capsicum
330 g
Chicken Tenderloins
1 packet
Mayonnaise
(Contains: Eggs;)
1
Tomato
Cooking Steps
Heat olive oil in a frying pan over high heat. Slice the capsicum. Cook the chicken and capsicum, turning, until cooked through, 6-8 mins. Add the seasoning and a good splash of water. Toss, until fragrant, 1 min.
Meanwhile, zap the pumpkin until hot and steaming, 2-3 mins. Mix mayo and red pesto. Chop the tomato.
Add the pumpkin, tomato and rocket mix to a bowl. Drizzle with olive oil, season and toss. Plate up the salad, chicken and capsicum. Dollop with pesto mayo. Crumble over fetta.
