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Southeast Asian Spiced Chicken

Southeast Asian Spiced Chicken

with Roasted Pumpkin & Coconut-Kaffir Lime Sauce

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This simple, yet stunning meal is sure to amaze and delight. It's a perfect combination of tender chicken breast, an aromatic coconut-lime sauce and sweet roasted pumpkin.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

butternut pumpkin

2 clove


2 leaves

kaffir lime leaves

1 bag

green beans

1 bunch

Asian greens

1 packet

chicken breast

⅔ sachet

Southeast Asian Spice Blend

1 tin

coconut milk

½ cube

chicken stock

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2330 kJ
Fat26 g
of which saturates13.8 g
Carbohydrate26.2 g
of which sugars19.7 g
Protein47.5 g
Sodium746 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Remove the seeds from the butternut pumpkin (unpeeled) and cut into thin slices. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast until tender, 25-30 minutes.

TIP: You can peel the skin if you don't like it!


While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Very thinly slice the kaffir lime leaves. Trim the green beans. Roughly chop the Asian greens. In a medium bowl, place the chicken breast and Southeast Asian spice blend (see ingredients list). Season with salt and pepper, drizzle with olive oil and toss to coat.

TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them very thinly!


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Transfer to a plate, cover to keep warm and set aside to rest.

TIP: Chicken is cooked through when it's no longer pink inside.


Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans, soy sauce and then a dash of water and cook, tossing, until just softened, 3-4 minutes. Add the Asian greens and another dash of water and cook, tossing, until just wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and kaffir lime and cook, stirring, until fragrant, 1 minute. Add the coconut milk, brown sugar and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and stir to combine. Simmer until reduced slightly, 4-5 minutes.


Thickly slice the chicken. Spoon the coconut-kaffir lime sauce over the base of each plate. Top with the roasted pumpkin wedges, soy greens and Southeast Asian spiced chicken.