BBQ Chicken Breast and Hokkaido Pumpkin Wedges
with Hot Sauce, Red Cabbage Slaw and Spring Onion
Bring a fresh flavour to your plates with Hokkaido pumpkin. Originating from the northern Japanese island of Hokkaido, this variety of winter squash has a mild, nutty flavour and vivid orange colour. Perfect when roasted in the form of wedges, or stuffed with filling.
Allergens
Utensils
Tags
Ingredients
Preparation
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the Hokkaido pumpkin, then halve lengthways and scoop out the seeds.
Cut the pumpkin halves into 2cm wide wedges (no need to peel), then halve the wedges widthways.
Pop the pumpkin onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the Central American style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Next, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, in a large bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the red cabbage to the dressing and toss to evenly coat. Set aside.
Trim and thinly slice the spring onion.
Once the chicken has cooked, transfer it to a medium bowl.
Drizzle over the BBQ sauce and toss the chicken to coat all over.
Share the chicken breasts, pumpkin wedges and cabbage slaw between your plates.
Drizzle the hot sauce and mayonnaise (see pantry for amount) over the pumpkin.
Sprinkle over the spring onion to finish.
Nutrition per serving
1675
kJ
Energy (kJ)
400
kcal
Energy (kcal)
14.8
g
Fat
1.1
g
of which saturates
30
g
Carbohydrate
21.9
g
of which sugars
7.5
g
Dietary Fibre
42.2
g
Protein
1.37
g
Salt
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