Carb-Conscious Moroccan Double the Chicken

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs red onion
• 1clove garlic
• 10g Moroccan seasoning
• 300g chicken tenderloins
• 130g natural yoghurt
• 50g rocket leaves
• 23ml olive oil
• 10ml white wine vinegar
• 3ml honey
• 1pinch pinch of chilli flakes (optional)

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1.5cm-thick wedges (see Make it yours). Cut the onion into thin wedges. Crush ½ garlic clove*.
2. Step 2 — Roast veggies
   Combine half the Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pumpkin and onion and turn to coat. Put the veggies on the lined tray, reserving the bowl. Roast for 20 mins or until almost tender.
3. Step 3 — Roast chicken
   Meanwhile, combine the remaining Moroccan seasoning and 1 tbs olive oil in the reserved bowl and season with salt and pepper. Add the chicken and toss to coat. Add the chicken to the tray with the veggies and roast for a further 8-10 mins until the chicken is cooked through and the veggies are tender.
4. Step 4 — Make dressing
   Combine the yoghurt, garlic, 2 tsp white wine vinegar, ½ tsp honey and a pinch of chilli flakes, if using, in a bowl and season with salt and pepper.
5. Step 5 — Serve up
   Put the pumpkin, onion, chicken and rocket in a large bowl. Add half the yoghurt dressing, season with salt and pepper and gently toss to combine. Divide the salad among bowls, drizzle with the remaining dressing and enjoy!
6. Step 6 — Make it yours
   Pumpkin skin is edible, nutritious and delicious, especially when roasted. Leaving the skin on also saves time and waste, but you can remove it if you prefer.

Allergens

Sulfit, Milch