Recipe

Rising Sun Chicken and Squash

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Rising Sun Chicken and Squash

A dinner time variation of a DailyDish most loved meal with this grilled daikon dressed chicken fillet with mushed peas and avocado with oven-roasted butternut.




Ingredients to serve 2

  • 300g x Chicken Breast - flattened
  • 10g x Crushed Garlic
  • 2.5g x Rosemary - leaves pulled and chopped
  • 300g x Butternut Chunks
  • 100g x Peas
  • 60ml x Guacamole
  • 100g x Green Beans
  • 100g x DD Japanese Dipping Sauce
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Chicken Breast - flattened
  • 20g x Crushed Garlic
  • 5g x Rosemary - leaves pulled and chopped
  • 600g x Butternut Chunks
  • 200g x Peas
  • 120ml x Guacamole
  • 200g x Green Beans
  • 200g x DD Japanese Dipping Sauce
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Bring a medium saucepan of salted water to the boil for use in Step 3 and preheat your oven to 220°C.

Washing Instruction

Wash your hands and green beans well. Rinse your rosemary thoroughly and drain on paper towel.

Mariella's Tip

Replacing refined carbohydrates, with more wholesome alternatives such as butternut, is a great way to get in more nutritious and wholesome food.

Step 1 - Butternut Roasties

Toss your butternut chunks in a large mixing bowl along with a drizzle of olive and seasoning of salt and pepper. Scatter onto an oven tray and pop into the oven for 15 minutes. Check on your butternut after 15 minutes, give a gentle toss or flip and continue roasting for a further 12-15 minutes until your butternut chunks are lightly browned and tender.

Step 2 - Grilled Chicken

Season your chicken breasts with salt only, then proceed to rub with olive oil. Heat a large grill pan over med-high heat, once your pan is hot and just about smoking, grill your chicken breasts for 3-4 minutes on each side attaining a good char on each side. Remove your pan from the heat and add your butter, garlic and chopped rosemary; as it cools, resulting in a pan rosemary butter.

Step 3 - Blanched Green Beans and Peas

Cook your peas in your boiling water for 2-3 minutes, remove with a slotted spoon into a flat-based bowl and mash roughly with a fork. Add your guacamole to this, taste and season with salt and pepper. Cook your green beans in your boiling water for 6-8 minutes, remove with a slotted spoon into a serving dish. Drizzle with olive oil and season with salt and pepper.

To serve

Place your butternut roasties as your base, top with your blanched green beans and dollops of pea and avo smash. Serve with your grilled chicken and DailyDish Japanese Dipping Sauce. Enjoy!