Herbed Chicken with Roast Pumpkin and Sundried Tomato Aioli

Herbed Chicken with Roast Pumpkin and Sundried Tomato Aioli

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, August 18, 2019.
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Ingredients

Roast Pumpkin

  • 1 red onion
  • 1/2 cauliflower
  • 1 pack pumpkin wedges
  • 1 pack Italian spices
  • 1 pack pumpkin seeds

Herbed Chicken

  • 1 pack chicken breasts
  • 2 Tbsp thyme

Greens

  • 1 courgette
  • 1/2 bunch silverbeet
  • 2 Tbsp butter
  • 2 cloves garlic

To Serve

  • 1 pack sundried tomato aioli

Steps

  1. Roast veggies Preheat oven to 220°C. Cut onion into wedges and cauliflower into medium florets. Toss on a lined oven tray with pumpkin, Italian spices, pumpkin seeds and a drizzle of oil. Season and cook for about 30 minutes, until veggies are tender.
  2. Prep greens & chicken Dice courgette. Remove white stem from silverbeet and thinly slice leaves. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss chicken with thyme and a drizzle of oil, season.
  3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes, each side (depending on thickness), or until cooked through. Rest, covered. Reserve pan.
  4. Cook greens Return pan to a medium heat with butter and garlic. Add courgette and silverbeet and cook for about 3 minutes, until tender. Season.
  5. To Finish Thinly slice chicken and toss through any resting juices.
  6. Serve veggies topped with chicken and sundried tomato aioli.

Nutritional Information

Energy 2665 kj
637 kcal
Protein 41.0g
Carbohydrate 22.3g
Fat 41.9g