This chicken deserves a salad that is as delicious as it is, so We've taken some staple veggies (carrot and pumpkin) and added a sprinkling of Asian BBQ seasoning to really take things to the next level. Fancy it up even further teaming the veg with our super deluxe salad mix and Japanese style dressing.
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.
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1
Pumpkin
1 packet
Deluxe Salad Mix
330 g
Chicken Thigh
1
Carrot
1 sachet
Asian BBQ Seasoning
(Contains: Soy, Gluten, Wheat;)
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced.
• Cut carrot and pumpkin into bite-sized chunks.
• Place carrot and pumpkin on a lined oven tray.
• Drizzle with olive oil, sprinkle with Asian BBQ seasoning, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• In a medium bowl, combine chicken thigh, a drizzle of olive oil and a generous pinch of salt and pepper.
• Transfer chicken to lined oven tray and bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
• When chicken is done, in a large bowl, combine deluxe salad mix, mixed salad leaves, roast veggies, a drizzle of vinegar and Japanese style dressing.
• Slice chicken thigh.
• Divide pumpkin salad between bowls. Top with roast chicken to serve. Enjoy!