Double Spiced Chicken & Roast Pumpkin Toss

Name: Double Spiced Chicken & Roast Pumpkin Toss with Green Dressing & Almond Crumb Sprinkle
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Roasted Almonds; 660 g Chicken Breast; 1 packet Green Dressing; 1 packet Peeled & Chopped Pumpkin; 1 packet Garlic Aioli; 1 packet Baby Spinach Leaves; 1 Zucchini; 1 sachet Aussie Spice Blend; 1 packet Panko Breadcrumbs; 1 Carrot

with Green Dressing & Almond Crumb Sprinkle

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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!

Tags:

Under 30g carbs

•Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Almond

•Eggs

•Wheat

•Gluten

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 packet

Roasted Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

660 g

Chicken Breast

1 packet

Green Dressing

1 packet

Peeled & Chopped Pumpkin

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Baby Spinach Leaves

Zucchini

1 sachet

Aussie Spice Blend

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Soy, Gluten.)

Carrot

Nutritional Values

Calories802 kcal

Energy (kJ)3360 kJ

Fat34.4 g

of which saturates3.8 g

Carbohydrate38.3 g

of which sugars14.4 g

Dietary Fibre11.1 g

Protein84.2 g

Sodium772 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut zucchini and carrot into bite-sized chunks. Place zucchini, 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, in batches, until browned and cooked through, 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!