Spiced Chicken & Garlic-Herb Pumpkin Wedges
with Creamy Pesto Dressing
We've elevated this classic dish by giving our succulent chicken a coat of our tasty Aussie spice blend, then topping it off with a mouth-watering creamy pesto sauce. And the trick to making these pumpkin wedges delicious? Roasting them in our tasty garlic and herb seasoning until golden and tender.
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.
Ingredients
1
butternut pumpkin
1 sachet
garlic & herb seasoning
1 clove
garlic
1 bag
green beans
1 packet
chicken breast
1 sachet
Aussie spice blend
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into 1cm wedges. Place the pumpkin and garlic & herb seasoning on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat and roast until tender, 25-30 minutes.
TIP: Peel the pumpkin if you prefer!
While the pumpkin is roasting, finely chop the garlic. Trim the green beans. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a bowl.
TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan with a good drizzle of olive oil over a medium-high heat. Add the green beans and cook until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Set aside.
Slice the chicken, reserving the resting juices.
Divide the pumpkin wedges, chicken and green beans between plates. Top the chicken with the creamy pesto dressing and spoon over the chicken resting juices.
