eCook Meal
Chicken & Pumpkin Jumble
with cannellini beans & dates
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R195.79
for 4 servings · R48.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
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Pitted Dates needs 80 gZamli Dates 500 g 500 g at R97.99 · 16% of packR15.68
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Sweet-tahini Dressing
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Cucumber, Lemon, 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?
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. 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. 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. 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!
What should be prepared from my kitchen to make Chicken & Pumpkin Jumble?
Cannellini Beans, Chicken, Chicken Breast, Cucumber, Lemon, 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