A flavour match from the stars! Delicious oven-roasted chicken breast on a bed of golden pumpkin, roasted cannellini beans and sweet dates, all tied together with a delicious tahini dressing.
Chicken & Pumpkin Jumble
Chicken & Pumpkin Jumble
with cannellini beans & dates
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cannellini Beans
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Lemon
- Lemons
- NOMU Poultry Rub
- Pitted Dates
- Pumpkin Chucks
- Pumpkin Chunks
- Pumpkin Seeds
- Salad Leaves
- Sweet-tahini Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST PUMPKIN
Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 25-30 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside.
DRESSING
In a bowl, whisk the sweet-tahini dressing, some Lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside.
ROAST Chicken & BEANS
Pat the Chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning.
TOASTED PUMPKIN SEEDS
Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the Cucumber, lemon juice and zest (to taste). Toss to combine and season.
TIME TO PLATE UP
Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the Chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up!
ROAST PUMPKIN
Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 30-35 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside.
DRESSING
In a bowl, whisk the sweet-tahini dressing, some Lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside.
ROAST Chicken & BEANS
Pat the Chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning.
TOASTED PUMPKIN SEEDS
Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the Cucumber, lemon juice and zest (to taste). Toss to combine and season.
TIME TO PLATE UP
Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the Chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up!
ROAST PUMPKIN
Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 30-35 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside.
DRESSING
In a bowl, whisk the sweet-tahini dressing, some Lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside.
ROAST Chicken & BEANS
Pat the Chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning.
TOASTED PUMPKIN SEEDS
Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the Cucumber, lemon juice and zest (to taste). Toss to combine and season.
TIME TO PLATE UP
Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the Chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up!
ROAST PUMPKIN
Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 30-35 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside.
DRESSING
In a bowl, whisk the sweet-tahini dressing, some Lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside.
ROAST Chicken & BEANS
Pat the Chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning.
TOASTED PUMPKIN SEEDS
Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the Cucumber, lemon juice and zest (to taste). Toss to combine and season.
TIME TO PLATE UP
Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the Chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up!
Frequently Asked Questions
What is the preparation time for Chicken & Pumpkin Jumble?
The preparation time for Chicken & Pumpkin Jumble with cannellini beans & dates is between 20 and 35 minutes.
What is the total time required to make Chicken & Pumpkin Jumble with cannellini beans & dates?
The total time required to make Chicken & Pumpkin Jumble with cannellini beans & dates is between 35 and 50 minutes.
How many servings does Chicken & Pumpkin Jumble provide?
4 servings
What are the main ingredients in Chicken & Pumpkin Jumble?
Cannellini Beans, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Lemon, Lemons, NOMU Poultry Rub, Pitted Dates, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sweet-tahini Dressing
What is the nutritional information of Chicken & Pumpkin Jumble?
Calories: 740, Carbs: 82 grams, Fat: grams, Protein: 52.7 grams, Sugar: 36.8 grams, Salt: 661 grams
How do I prepare Chicken & Pumpkin Jumble?
ROAST PUMPKIN: Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 30-35 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside. DRESSING: In a bowl, whisk the sweet-tahini dressing, some lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside. ROAST CHICKEN & BEANS: Pat the chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning. TIME TO PLATE UP: Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up! TOASTED PUMPKIN SEEDS: Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the cucumber, lemon juice and zest (to taste). Toss to combine and season.
What should be prepared from my kitchen to make Chicken & Pumpkin Jumble?
Cannellini Beans, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Lemon, Lemons, NOMU Poultry Rub, Pitted Dates, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sweet-tahini Dressing
How many calories does Chicken & Pumpkin Jumble have?
740 calories
How much fat content does Chicken & Pumpkin Jumble have?
grams
Woolies Products in this dish
