Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 8.81 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 500grams Kent pumpkin
- 500grams chicken thigh fillets, fat trimmed
- 1tablespoons mild curry powder
- 2 corn cobs, husks and silks removed
- 4 Woolworths wholegrain wraps
- 1 long green chilli, sliced
- 1/3 bunch coriander, sprigs picked, half coarsely chopped
- 2 cloves garlic, crushed
- 1 lime, zested, juiced
- 1/2 cup Woolworths Greek-style natural yoghurt
- 1 Lebanese cucumber, sliced
- 5milliliter extra virgin olive oil cooking spray
Nutrition per serving
1880kJ / 448Cal
1880 Kilojoules or 448 Calories
22% of daily energy intake*
Protein
34.0grams
Fat
13.8grams
Carbs
46.5grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Turn up the barbecue and get grilling, because this medley of seasoned chicken, sweet pumpkin and grilled corn, and fresh cucumber is a flavour burst you won't want to miss.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Cut pumpkin into wedges. Place pumpkin on prepared tray. Spray with oil. Roast for 25 minutes or until tender and golden-brown.
Step 2 of 4
Meanwhile, preheat a large chargrill or barbecue grill over medium-high heat. Place chicken in a bowl. Sprinkle with curry powder and toss to coat. Spray chicken and corn with oil. Add chicken and corn to grill and cook, turning corn occasionally, for 10 minutes or until chicken is cooked and corn is tender. Transfer chicken to a plate. Cover with foil. Rest for 5 minutes. Cut chicken in half.
Step 3 of 4
Grill bread, in batches, for 1 minute each side or until lightly toasted. Transfer to plates. Using a large sharp knife, cut kernels from corn. To make corn salsa, combine corn, chopped coriander, chilli, garlic and lime juice in a bowl.
Step 4 of 4
Combine yoghurt and lime zest in a small bowl. Top bread with pumpkin, cucumber and chicken. Spoon corn salsa over chicken. Sprinkle with remaining coriander. Serve with yoghurt.
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