Quick Spiced Chicken & Roast Pumpkin Toss
with Green Dressing & Almond Crumb Sprinkle
In this easy 4 stepper, you'll have chopped, roasted and seared some tender chicken and colourful veggies like a pro, creating a delicious dish without sacrificing hours in the kitchen!
This recipe is under 650kcal per serving and under 40g carbohydrates 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 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
330 g
Chicken Breast
1 packet
Green Dressing
1 packet
Peeled & Chopped Pumpkin
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
1
Zucchini
1 sachet
Aussie Spice Blend
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
1
Carrot
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini and carrot into bite-sized chunks.
• Place zucchini, carrot and peeled & chopped pumpkin onto a lined oven tray.
Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until
tender, 20-25 minutes. Allow to cool slightly.
• While the veggies are roasting, finely chop roasted almonds. Transfer almonds to
a medium bowl. Set aside.
• Slice chicken breast into strips. In a second medium bowl, combine Aussie spice
blend and a drizzle of olive oil. Add chicken strips, toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook panko breadcrumbs (see ingredients), tossing, until golden,
2-3 minutes.
• Transfer to bowl with almonds and toss to combine. Season to taste with salt
and pepper.
Little cooks: Take the lead and combine the breadcrumbs with the almonds!
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken until browned and cooked through (when no longer
pink inside), 3-4 minutes each side. Remove from the heat.
• To tray with roasted veggies, add baby spinach leaves and green dressing.
Gently toss to combine and season to taste.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide roast pumpkin toss between plates. Top with spiced chicken.
• Sprinkle over almond crumb.
• Serve with garlic aioli. Enjoy!
Little cooks: Add the finishing touch by spooning over the almond crumb!
