Creamy Mustard Chicken with Roast Pumpkin
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, April 28, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, April 28, 2019.
Ingredients
Pumpkin
- 400g pumpkin
- ½ Tbsp herbs spices
- 1 pack pumpkin seeds
Chicken
- 1 courgette
- 1 broccoli
- 1 pack chicken breasts
- Remaining herb spices
- ¼ cup chicken stock
- ¼ cup sour cream
- ½ Tbsp mustard
Have Handy
- oil
- pepper
- salt
Steps
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Cook pumpkin Toss pumpkin, first measure of herb spices and pumpkin seeds on a lined tray with a drizzle of oil. Season and roast for about 25 minutes, until tender.
-
Prep veggies Finely dice courgette and cut broccoli into small florets. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally.
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Cook chicken Season chicken and toss with remaining herb spices and a drizzle of oil. Heat a drizzle of oil in a fry pan on medium-high heat. Cook chicken for 3-4 minutes each side, or until cooked through. Remove from pan and set aside to rest, keeping pan on heat.
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Cook veggies Add a drizzle of oil and broccoli to pan and cook for 2 minutes. Add courgettes and stock and cook a further 2 minutes, or until veggies are tender. Season and remove from heat.
-
To finish Thinly slice chicken and return to pan along with any resting juices, sour cream and mustard. Stir to combine and season to taste.
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Serve pumpkin on plates and top with creamy chicken.
Nutritional Information
Energy |
2288 kj 547 kcal |
---|---|
Protein | 47.3g |
Carbohydrate | 23.2g |
Fat | 27.4g |