Boneless Butterflied Chicken
with roast pumpkin risoni salad
Prep time: 5 minutes
Cooking time: 25 minutes
Feeds x4 people
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
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