Spiced Chicken with Roast Pumpkin Salad
Pre-Prepped | Three Steps | Ready in 15
- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Gluten
- Almond
- Macadamia
- Cashew
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Pecan
- Walnut
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.
Ingredients
1 sachet
Aussie spice blend
1 packet
chicken tenderloins
1 bag
seasonal veggie mix
1 packet
Roast Pumpkin
(May be present: Gluten.)
1 unit
tomato
1 bag
parsley
1 bag
baby spinach leaves
1 tub
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
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.
