with Roast Veggie Chunks
Sweet chilli sauce can be found on so many things, but we’re sure it will be a real standout with this tender chicken. Enjoy the pops of flavour and the roasted pumpkin and potato with this winning dinner. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week's chicken breast was in short supply, so we've replaced it with diced chicken. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Potato
1
Peeled Pumpkin Pieces
1 packet
Diced Chicken
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tsp
Celery
1 stalk
Slaw Mix
1 bag
Mayonnaise
1 packet
Sesame oil
1 tsp
Vinegar
Parsley
1 bag
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place peeled pumpkin pieces and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add sweet chilli sauce and the soy sauce, turning chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice celery. • In a medium bowl, combine slaw mix, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste. Little cooks: Help toss the slaw.
• Divide sweet chilli-glazed chicken, celery slaw and roast veggie chunks between plates. • Tear over parsley leaves to serve. Enjoy! Little cooks: Help tear over the parsley.
1903
kJ
Energy (kJ)
17.5
g
Fat
2.8
g
of which saturates
39.7
g
Carbohydrate
23.1
g
of which sugars
8.8
g
Dietary Fibre
39.1
g
Protein
1205
mg
Sodium
