• Preheat oven to 220°C/200°C fan-forced. 
• Place peeled pumpkin pieces on a lined oven tray.
• Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, 
then roast until tender, 20-25 minutes.
• Meanwhile, place your hand flat on top of chicken breast and slice through 
horizontally to make two thin steaks. 

• Set your air fryer to 200°C. In a shallow bowl, combine the plain flour and 
All-American spice blend. In a second shallow bowl, whisk the egg. In a 
third shallow bowl, combine panko breadcrumbs and olive oil (2tbsp for 
2 people / 1/4 cup for 4 people) and season with salt and pepper. 
• Coat chicken first in the flour, then into the egg and finally in the 
breadcrumb mixture. Set aside on a plate.
• Place crumbed chicken into air fryer basket and cook until golden and 
cooked through (when no longer pink inside), 12-15 minutes. 

TIP: No air fryer? Crumb chicken as above, leaving the oil out of the panko 
mixture. Heat a large frying pan over medium-high heat with enough olive oil 
to coat the base. Cook crumbed chicken in batches until golden and cooked 
through (when no longer pink inside), 3-5 minutes each side.

• Meanwhile, thinly slice apple and spring onion.
• In a medium bowl, combine slaw mix, apple, spring onion and a drizzle of 
vinegar and olive oil. Season to taste. 

• Slice chicken, if preferred. 
• Divide roast pumpkin, apple slaw and American crumbed chicken between 
bowls. Serve with smokey aioli. Enjoy!