Nan's Chicken Traybake
with Pumpkin Wedges, Creamy Pesto & Almonds
In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken thigh. Complete with hearty pumpkin wedges, creamy pesto to bring it all together, and golden flaked almonds for crunch, no element has been missed here!
This recipe is under 650kcal per serving
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
carrot
1
capsicum
½
brown onion
1 sachet
garlic & herb seasoning
1 packet
chicken thigh
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
flaked almonds
(Contains: Almond; May be present: Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)
1
butternut pumpkin
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into thin wedges. Cut the carrot into thin rounds. Thinly slice the capsicum. Cut the brown onion (see ingredients) into thick wedges.
TIP: Peel the pumpkin, if preferred!
Place the pumpkin on a lined oven tray in a single layer. Top with the garlic & herb seasoning and a drizzle of olive oil, tossing to coat. Spread the remaining prepped veggies over a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until golden and tender, 25-30 minutes.
While the veggies are roasting, combine Nan's special seasoning with a drizzle of olive oil in a medium bowl. Season, then add the chicken thigh, tossing to coat.
When the roast veggies have 20 minutes remaining, remove the pumpkin tray from the oven. Move the pumpkin to one side of the tray, then add the chicken to the other side. Roast until the pumpkin is caramelised and the chicken is cooked through, 20 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
In a large bowl, gently combine the baby spinach leaves, pumpkin wedges and roasted veggies.
TIP: Add the spinach and pumpkin to the roasted veggie tray to save on washing up!
Divide the roast veggie toss with pumpkin wedges between plates. Top with Nan's chicken. Serve with a dollop of creamy pesto dressing and a sprinkle of the flaked almonds.
