Boneless Butterflied Chicken

with roast pumpkin risoni salad

Prep time: 5 minutes

Cooking time: 25 minutes

Feeds x4 people

Shopping List

x1 Hazeldene’s Boneless Butterflied Chicken

300g pumpkin, diced to 2cm cubes

Olive oil, paprika and ground cumin to season

80g baby spinach

½ cup uncooked risoni

1 teaspoon of red pesto

½ cup roughly chopped almonds

Juice from ½ lemon

Kitchen Magic

Heat an oiled BBQ hot plate up to medium heat (190°C) with the hood down

Unfold Boneless Butterflied Chicken and lay skin down on the hot plate

Cook with hood down for 15 minutes, watching the heat does not get too high

Lift hood, and flip the entire butterflied chicken to cook on the other side for a further 10 minutes with hood down

Once done, check the thickest part of the chicken is cooked through. Carve and serve with salad

Pumpkin Salad:

Preheat a fanforced oven to 190°C

Place diced pumpkin on a baking tray, and season with oil, cumin and paprika

Cook pumpkin in oven for 25 minutes

Cook ½ cup of risoni in boiling water, following packet instructions. When cooked, rinse with cold water, and stir through pesto

Add all remaining ingredients to salad bowl and toss to combine