Spiced Chicken with Sunflower Linseed Roasties & Parmesan Leek Sauce

Spiced Chicken with Sunflower Linseed Roasties & Parmesan Leek Sauce

Ready in 40 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 26, 2020.



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


  • 1 pack lean chicken breasts, cut into steaks
  • 1/2 pack autumn spices


  • 1/2 leek, halved lengthways & thinly sliced
  • 1/2 cup hot chicken stock
  • 1/4 cup 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 1/2 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 nottoss during cooking.
  4. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and pepper and coat in second measure of autumn spices.
  5. Cook chicken. Heat 1/2 tsp oil in a large fry-pan 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 1676 kj
401 kcal
Protein 43.7g
Carbohydrate 17.6g
Fat 16.0g