One-Tray Chicken & Pumpkin Salad
with Japanese-Style Dressing
- Gluten
- Soy
- Wheat
- Sesame
The best thing about this meal, is the deliciously crispy chicken thigh. Or maybe it's the tender roast veggies, glazed with Japanese-style dressing and topped with salad leaves. Roasted to golden perfection and completely in the oven, you'll quickly be giving this one a 10/10.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1
Carrot
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1 packet
Mixed Salad Leaves
1
Pumpkin
330 g
Chicken Thigh
Utensils
Cooking Steps
• 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, 8-12 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!
