Chicken Tenders With Baked Pumpkin Mash And Baby Leaves
8 Ingham’s Original Chicken Breast Tenders
4 cups pumpkin, peeled and chopped
2 Tbsp extra virgin olive oil
sea salt flakes and freshly-milled black pepper
1 tsp sweet paprika
½ tsp ground nutmeg
4 cups mixed baby leaves
1 head baby fennel, shaved
segments of 2 oranges
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp honey
juice of 1 lemon
Preheat oven to 180°C. Toss the pumpkin pieces in half the olive oil and season with salt. Arrange in an oven pan and bake for one hour, until well-browned and very tender. Mash, press through a sieve, then beat in the paprika and nutmeg.
Arrange Ingham’s Original Chicken Breast Tenders on a lined oven tray and bake for 18-20 minutes on 200°C, until golden and crisp.
Toss the leaves, fennel and orange segments in a large bowl. Mix the garlic, mustard, honey, lemon juice and remaining olive oil in a small bowl and season generously with salt and pepper. Toss onto the salad, then serve with the chicken tenders.
COOKED THIS?HOW WOULD YOU RATE IT?Loading...
Don’t KEEP THE SECRET!
Stuck for dinner ideas?
Jump on your mobile and shake your phone to find out 'What's for Dinner!'
More ‘Quick & Easy’ Recipes
Share Your #inghamsrecipes
Post your favourite recipe on instagram and use #inghamsrecipes to feature in our community recipes!