Quick Spiced Chicken & Roast Pumpkin Toss
with Green Dressing & Almond Crumb Sprinkle- Almond
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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.* *We’ve replaced the zucchini in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
Capsicum
1
carrot
1 packet
Peeled & Chopped Pumpkin
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
chicken breast
1 sachet
Aussie spice blend
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
baby spinach leaves
1 packet
Green Dressing
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut capsicum and carrot into bite-sized chunks. Place capsicum, 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. • Meanwhile, finely chop roasted almonds. Transfer almonds to a medium bowl. Set aside. • Slice chicken breast into strips. In a second medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.
• 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 veggie toss between plates. • Top with Aussie-spiced chicken. • Spoon over almond crumb. • Serve with garlic aioli. Enjoy!
