Spiced Chicken with Sunflower Linseed Roasties & Parmesan Leek Sauce

Spiced Chicken with Sunflower Linseed Roasties & Parmesan Leek Sauce

Ready in 40 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, April 26, 2020.



  • 1/2 pack diced pumpkin
  • 1/4 cauliflower, diced 2cm, about 3/4 cup worth
  • 1/2 carrot, diced 2cm
  • 1/2 pack autumn spices
  • 1 pack sunflower linseed crumble
  • 1/2 pack grated Parmesan cheese, grated


  • 1 pack lean chicken breast
  • 1/2 pack autumn spices


  • 1/4 leek, halved lengthways & thinly sliced
  • 1/4 cup hot chicken stock
  • 2 Tbsp lite sour cream
  • 1/2 pack grated Parmesan cheese


  • 1 bunch chives, chopped


  1. Preheat oven to 220°C.
  2. Prep roasties. Prep pumpkin, cauliflower and carrot and toss with first measure of autumn spices and 1/4 tsp oil on a lined oven tray. Season with salt and pepper and sprinkle over sunflower linseed crumble and first measure of Parmesan.
  3. Cook roasties. Roast veggies in oven for 25-30 minutes, until veggies are tender and topping is crisp. Do not toss during cooking.
  4. Prep chicken. Season chicken with salt and pepper and coat in second measure of autumn spices.
  5. Cook chicken. Heat 1/4 tsp oil in a medium frypan on medium-high heat. Cook chicken for 4-5 minutes each side, or until cooked through. Rest, covered before slicing thickly. Reserve any resting juices. Wipe pan clean and return to medium heat with 1/2 tsp oil.
  6. Cook sauce. Prep leek and cook in pan with a pinch of salt for 3-4 minutes, until soft. Add stock and simmer for 3 minutes, until reduced by half. Remove from heat and stir through sour cream and second measure of Parmesan. Stir through any chicken resting juices and season to taste with salt and pepper.
  7. Prep chives.
  8. Serve roasties with sauce, chicken and chives.

Nutritional Information

Energy 1743 kj
417 kcal
Protein 46.0g
Carbohydrate 17.4g
Fat 16.8g