Quick Spiced Chicken & Roast Pumpkin Toss
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Quick Spiced Chicken & Roast Pumpkin Toss

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.

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!

Tags:
Kid Friendly
•Over 30g protein
•Calorie Smart
•Under 40g carbs
Allergens:
Almond
•Gluten
•Wheat
•Egg

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Capsicum

1

carrot

1 packet

Peeled & Chopped Pumpkin

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, 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 Egg;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2491 kJ
Calories595 kcal
Fat31.9 g
of which saturates3 g
Carbohydrate29 g
of which sugars14.6 g
Dietary Fibre11.2 g
Protein48 g
Sodium748 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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!

3
3

• 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!

4
4

• Divide roast veggie toss between plates. • Top with Aussie-spiced chicken. • Spoon over almond crumb. • Serve with garlic aioli. Enjoy!