HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Baked Chicken With Miso Pumpkin Wedges & Pear Salad
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Sesame Baked Chicken with Miso Pumpkin Wedges & Pear Salad

Sesame Baked Chicken with Miso Pumpkin Wedges & Pear Salad

Lean Protein | Healthier Carbs | Packed with Veggies

Balanced
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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:BalancedUnder 650kcal
Allergens:SoyGlutenSesame

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 knob

ginger

3 clove

garlic

1 tub

miso paste

(ContainsSoy)

1

butternut pumpkin

1 packet

chicken breast

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1

cucumber

½

pear

1 punnet

cherry tomatoes

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

soy sauce

(ContainsSoy, Gluten)

2 tsp

honey

2 tsp

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2199 kJ
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.