Sesame Baked Chicken with Miso Pumpkin Wedges & Pear Salad

Name: Sesame Baked Chicken with Miso Pumpkin Wedges & Pear Salad Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 knob ginger; 3 clove garlic; 1 tub miso paste; 1 butternut pumpkin; 2 tsp soy sauce; 2 tsp honey; 1 packet chicken breast; 1 sachet mixed sesame seeds; 1 cucumber; ½ pear; 1 punnet cherry tomatoes; 2 tsp rice wine vinegar; 1 bag mixed salad leaves

Lean Protein | Healthier Carbs | Packed with Veggies

Get up to $200 off!

Miso, the umami-rich Japanese ingredient, gets a starring role in this coating for pumpkin wedges. Add sesame-coated chicken and a crisp pear salad for a winning nutritionally balanced meal.

Tags:

Balanced

•Calorie Smart

Allergens:

Soy

•Gluten

•Wheat

•Sesame

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 knob

ginger

3 clove

garlic

1 tub

miso paste

(Contains: Soy, Gluten, Wheat;)

butternut pumpkin

1 packet

chicken breast

1 sachet

mixed sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

cucumber

pear

1 punnet

cherry tomatoes

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

soy sauce

(Contains: Gluten, Soy;)

2 tsp

honey

2 tsp

rice wine vinegar

Nutritional Values

per serving

Energy (kJ)2199 kJ

Calories0 kcal

Fat20.3 g

of which saturates4.4 g

Carbohydrate35.8 g

of which sugars27.4 g

Dietary Fibre0 g

Protein43.5 g

Cholesterol0 mg

Sodium1136 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger and garlic. In a small bowl combine 1/2 the ginger, 1/2 the garlic, 1/2 the miso paste and a drizzle of olive oil. Slice the butternut pumpkin into 1cm wedges.

TIP: Peel the pumpkin if you prefer!

Place the pumpkin on an oven tray lined with baking paper. Evenly rub the miso mixture on the pumpkin wedges and season with pepper. Spread in a single layer and roast until tender, 25-30 minutes.

In a medium bowl, combine the soy sauce and honey with the remaining garlic, ginger and miso paste. Add the chicken breast and toss until well coated. Transfer to a second oven tray lined with baking paper, spoon over any excess marinade and sprinkle over the sesame seeds.

Bake the chicken until cooked through, 16-20 minutes (depending on thickness). Set aside to rest.

TIP: The chicken is cooked through when it's no longer pink in the middle.

While the chicken is baking, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients). Halve the cherry tomatoes. In a large bowl, combine the rice wine vinegar with a drizzle of olive oil. Add the cucumber, pear, cherry tomatoes and mixed salad leaves. Toss to coat and season to taste.

Slice the chicken. Divide the miso pumpkin wedges and sesame baked chicken between plates. Pour any resting juices over the chicken. Serve with the pear salad.