Spiced Chicken with Roast Pumpkin Salad

Spiced Chicken with Roast Pumpkin Salad

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got tender spiced chicken with roast pumpkin salad, finished with a drizzle of creamy pesto dressing and sprinkling of pepitas.

Heads-up - you'll need a microwave for this recipe.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree NutsEgg

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

Preparation Time15 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Aussie spice blend

(May be presentGluten)

1 packet

chicken tenderloins

1 bag

seasonal veggie mix

1 packet

roast pumpkin

(May be presentGluten)

1 unit


1 bag


1 bag

baby spinach leaves

1 tub

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 packet


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2370 kJ
Fat28.9 g
of which saturates3.9 g
Carbohydrate24.4 g
of which sugars14.4 g
Protein47.1 g
Sodium1110 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Heat olive oil in a frying pan over medium-high heat. Toss Aussie spice blend, chicken and a drizzle of olive oil in a bowl. Cook chicken and veggies, tossing occasionally, until cooked through, 6-8 mins. Use tongs to transfer chicken to a plate.


Meanwhile, pierce holes in pumpkin packet and zap in microwave until steaming, 3 mins. Chop tomato and parsley. Grab a bowl. Add tomato, parsley, cooked veggies and baby spinach. Season and toss.


Plate up salad, pumpkin and chicken. Drizzle with pesto dressing and garnish with pepitas.