October 29, 2019

Spiced Chicken with Swiss Chard Sauce and Roast Butternut & Carrot

Hearty and healthy how can that be… well if you had a sneak tasty peek into our test kitchen you would know all about it, and this carb conscious recipe is right out of Day To Day’s bustling and fragrant dinner creating, laboratory. A delicious mildly spiced chicken breast with sweet roasted butternut and carrots accentuated with nutty pumpkin seeds and finished off with wholesome spinach and parmesan sauce. Here’s the scoop on your homely weeknight wonder.

Cooking Time – 35-40 minutes

Yield – 4 Servings


  • 4 Chicken Breasts
  • 60ml Harissa Paste
  • 400g Butternut Chunks 
  • 4 Carrots – cut into chunks 
  • 20g Pumpkin Seeds
  • 400g Swiss Chard – finely shredded
  • 2 Cloves Garlic – chopped
  • 200ml Cream
  • 40ml Grated Parmesan
  • Olive Oil
  • Salt 
  • Pepper

Let’s get cooking:

Prepare your ingredients & cooking utensils:

Use a chopping board and lay all the ingredients out

Preheat your oven to 220°C.

Wash your hands and carrots well. Rinse your swiss chard thoroughly and drain on paper towel.

1) Almond Butternut and Carrot Roast

Toss your carrot and butternut chunks in a large mixing bowl with a drizzle of olive oil, salt and pepper. Scatter onto an oven tray, cover with foil and roast for 20 minutes. After your initial 20 minutes remove your foil, sprinkle over your pumpkin seeds and continue roasting for 5-6 minutes until your vegetables are lightly browned and tender.

2) Swiss Chard Sauce

Heat a large casserole pan over med-high heat, add a drizzle of olive oil, add your chopped garlic and cook until it just about starts to crisp, now add your shredded swiss chard and a dash of water, cook until your swiss chard has wilted. Lastly add your grated parmesan, cream and a light seasoning of salt and pepper. Drop your heat to medium and gently warm your sauce until it thickens slightly.

3) Harissa Chicken

Season your chicken breasts with salt and pepper. Heat a large frying pan over med-high heat and add a glug of olive oil. Once the oil is hot, fry the breasts for 2 minutes on each side until they’ve had 6-8 minutes cooking time in total. Lastly, add your harissa paste to the pan and coat your chicken in the paste.

4) To serve

Place your sauce as your base top with your butternut and carrots and serve with your harissa chicken breast.



Chef Gino