with Roast Pumpkin & Potato Chunks
This chicken has layers upon layers of flavour, first being cooked in our staple sweet-soy seasoning, then being tossed in sweet chilli and soy! A crunchy, creamy slaw and chunks of roast veggies act as the perfect side-kicks to this superstar dish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
1
Peeled Pumpkin Pieces
1 packet
Chicken breast
1 packet
Sweet Soy Seasoning
1 sachet
Sweet chilli sauce
1 packet
Soy sauce
1 tsp
Cucumber
1
Celery
1 stalk
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
Sesame oil
1 tsp
Vinegar
drizzle
Coriander
0.5 packet
• 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. • 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. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through (when no longer pink inside), 3-5 minutes each side. • Remove pan from heat and add sweet chilli sauce and the soy sauce, turning chicken to coat.
• While the chicken is cooking, slice cucumber into half-moons. Thinly slice celery. • In a second medium bowl, combine shredded cabbage mix, cucumber, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste.
• Divide sweet soy chicken, celery slaw, roast pumpkin and potato chunks between plates. Tear over coriander. Enjoy!
2102
kJ
Energy (kJ)
16.2
g
Fat
3
g
of which saturates
41.2
g
Carbohydrate
27.2
g
of which sugars
8.9
g
Dietary Fibre
46.1
g
Protein
1184
mg
Sodium
with Wholemeal Garlic Croutons & Dill-Parsley Mayo
