Chicken with Miso Pumpkin

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Chicken with Miso Pumpkin

Pan-seared chicken breast paired with earthy bulgur with sweet roasted sesame pumpkin and brown mushrooms with an apple and miso glaze.

Ingredients to serve 2

  • 2 x Chicken Breast
  • 200g x Pumpkin Chunks
  • 125g x Brown Mushrooms - chunked
  • 100g x Baby Spinach - long or thick stems removed
  • ½ tsp x Black Sesame Seeds
  • ½ cup x Bulgar Wheat
  • 5g x Fennel - chopped
  • 80ml x DD Maple and Ginger Glaze
  • 1 cup x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Clingfilm (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast
  • 400g x Pumpkin Chunks
  • 250g x Brown Mushrooms - chunked
  • 200g x Baby Spinach - long or thick stems removed
  • 1 tsp x Black Sesame Seeds
  • 1 cup x Bulgar Wheat
  • 10g x Fennel - chopped
  • 160ml x DD Maple and Ginger Glaze
  • 2 cups x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Clingfilm (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C and bring a kettle to the boil for use in Step 1.

Washing Instruction

Wash your hands well. Brush your mushrooms with a soft basting brush. Rinse your baby spinach and fennel thoroughly and drain on paper towel.

Gino's Tip

Miso is rich in essential minerals and a good source of various B vitamins, E vitamins, K vitamins and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that helps us to stay healthy, vibrant and happy.

Step 1 - Bulgar Wheat

Place your bulgar wheat in a medium mixing bowl. Add your boiling water, cover with cling film and allow to stand for 25-30 minutes until cooked. Drain through a colander if necessary. Season with salt and pepper, drizzle with some olive oil and mix in your chopped fennel. Set aside till later.

Step 2 - Roasted Pumpkin and Mushrooms

Place your pumpkin chunks on an oven tray. Drizzle with olive oil, cover with foil and place in the oven for 12-15 minutes. Remove the foil and add your brown mushroom chunks and Daily Dish Maple and Ginger Glaze. Add a dash of water and continue roasting for 12-15 minutes. In the last 5 minutes, mix in your baby spinach and roast until your pumpkin and mushrooms are cooked and tender. If your sauce starts to singe, thin it out with more water. Finish by sprinkling over your black sesame seeds, tasting and seasoning with salt and pepper, if necessary.

Step 3 - Pan-Fried Chicken Breast

In the meantime season your chicken well with salt and pepper. Heat a large frying pan over high heat, add a glug of olive oil and fry your chicken breasts for 3-4 minutes on each side, until lightly browned and cooked. Set aside to cool slightly.

To Serve

Warm your bulgar wheat in the microwave if you like it hot and place your bulgur wheat as your base, top with your roasted pumpkin, mushrooms and finish with your pan-fried chicken, whole or sliced. Enjoy!