Inspired by the savoury and satisfying flavours of a hearty American Thanksgiving dinner, this wholesome meal consists of a juicy chicken in tarty balsamic vinaigrette with a side of vegetables.
Chef's note:
To plate, spread the pumpkin mash onto large white plates, before layering it with crispy chicken and a generous drizzle of Boombay’s Balsamic + Black Pepper Dressing.
Ingredients:
- 3 tablespoons of Boombay's Balsamic + Black Pepper Dressing
- 2 pieces of Chicken Breast
- 150 grams of Pumpkin
- A handful of Green Beans
- 1 Carrot
- 4 to 5 Broccoli florets
- Salt to taste
- Pepper to taste
- ½ tablespoon of Butter or Olive Oil
- Freshly cracked Black Pepper for extra flavour (optional)
- Boombay’s Five Chilli Oil Topping for extra flavour (optional)
Products Used:
1
Prep
- Wash the chicken breast and season it with salt and pepper
- Marinate it in 2 tablespoons of our Balsamic + Black Pepper Dressing for 15 to 20 minutes
- Clean and wash the green beans before keeping them aside
- Clean and wash the pumpkin before peeling and cutting it into cubes
- Peel the carrots and cut them into sticks
- Wash the broccoli florets and keep them aside
2
Cook
- Steam the pumpkin until cooked through and blitz it with salt and ½ tablespoon of our Balsamic + Black Pepper Dressing
- Blanch the green beans in a pan of boiling salted water till they turn bright green and crunchy but not raw
- Dunk the beans in ice-cold water to stop them from cooking further and then blanch the carrots and broccoli florets in the same way
- Heat oil in a pan and smear the chicken breast golden on one side before doing the same the other side
- Take a big plate and spread a dollop of the pumpkin mash on it
- Then place the chicken breast on the plate along with a side of the three vegetables
- Drizzle our Balsamic + Black Pepper Dressing and enjoy
3
Garnish
Top the dish to your heart's content with freshly cracked black pepper and Boombay’s Five Chilli Oil Topping