What are the main ingredients in Herby Chicken & DIY Lemon Jam?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Herby Chicken & DIY Lemon Jam?

Calories: 941, Carbs: 138 grams, Fat: grams, Protein: 50.4 grams, Sugar: 101.2 grams, Salt: 781 grams

How do I prepare Herby Chicken & DIY Lemon Jam?

READY THE ROAST: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. WHAT YOU SEED IS WHAT YOU GET: Place the pumpkin seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. ALL TOGETHER NOW: In a salad bowl, add the roasted butternut, the toasted pumpkin seeds, the rinsed green leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined. IN A JAM: Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the balsamic-Dijon, the sugar, and 200ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency. LET’S EAT!: Dish up the roasted butternut salad. Side with the tender slices of chicken and dollop over the lemon-onion jam. Garnish with the chopped chives. Stunning, Chef! CHEEKY CHICKEN: When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Herby Chicken & DIY Lemon Jam?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Herby Chicken & DIY Lemon Jam

The thought of making your own jam can be daunting, but we make it as easy as ever with this beautiful lemon jam! It’s served alongside succulent pan-fried chicken breast and a roasted butternut salad. Fresh, easy, and delicious!

Herby Chicken & DIY Lemon Jam

with a roasted butternut, feta & pumpkin seed salad

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Balsamic-Dijon
Brown Sugar
Butternut Chunks
Chicken
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chives
Green Leaves
Lemons
NOMU Provençal Rub
Onion
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
IN A JAM
Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the balsamic-Dijon, the sugar, and 100ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency.
WHAT YOU SEED IS WHAT YOU GET
Place the pumpkin seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CHEEKY CHICKEN
When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the chicken breast dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
In a salad bowl, add the roasted butternut, the toasted pumpkin seeds, the rinsed green leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined.
LET’S EAT!
Dish up the roasted butternut salad. Side with the tender slices of chicken and dollop over the lemon-onion jam. Garnish with the chopped chives. Stunning, Chef!

Butternut Chunks - 250g
Lemons - 2
Onion - 1
Balsamic-Dijon - 12,5ml
Brown Sugar - 100ml
Pumpkin Seeds - 10g
Free-range Chicken Breast - 1
NOMU Provençal Rub - 5ml
Green Leaves - 20g
Danish-style Feta - 40g
Fresh Chives - 3g

Download the Recipe

Serves 2

READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
IN A JAM
Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the balsamic-Dijon, the sugar, and 200ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency.
WHAT YOU SEED IS WHAT YOU GET
Place the pumpkin seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CHEEKY CHICKEN
When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
In a salad bowl, add the roasted butternut, the toasted pumpkin seeds, the rinsed green leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined.
LET’S EAT!
Dish up the roasted butternut salad. Side with the tender slices of chicken and dollop over the lemon-onion jam. Garnish with the chopped chives. Stunning, Chef!

Butternut Chunks - 500g
Lemons - 4
Onion - 1
Balsamic-Dijon - 25ml
Brown Sugar - 200ml
Pumpkin Seeds - 20g
Free-range Chicken Breasts - 2
NOMU Provençal Rub - 10ml
Green Leaves - 40g
Danish-style Feta - 80g
Fresh Chives - 5g

Download the Recipe

Serves 3

READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
IN A JAM
Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the balsamic-Dijon, the sugar, and 300ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency.
WHAT YOU SEED IS WHAT YOU GET
Place the pumpkin seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CHEEKY CHICKEN
When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
In a salad bowl, add the roasted butternut, the toasted pumpkin seeds, the rinsed green leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined.
LET’S EAT!
Dish up the roasted butternut salad. Side with the tender slices of chicken and dollop over the lemon-onion jam. Garnish with the chopped chives. Stunning, Chef!

Butternut Chunks - 750g
Lemons - 6
Onion - 1
Balsamic-Dijon - 37,5ml
Brown Sugar - 300ml
Pumpkin Seeds - 30g
Free-range Chicken Breasts - 3
NOMU Provençal Rub - 15ml
Green Leaves - 60g
Danish-style Feta - 120g
Fresh Chives - 8g

Download the Recipe

Serves 4

READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
IN A JAM
Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the balsamic-Dijon, the sugar, and 400ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency.
WHAT YOU SEED IS WHAT YOU GET
Place the pumpkin seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CHEEKY CHICKEN
When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
In a salad bowl, add the roasted butternut, the toasted pumpkin seeds, the rinsed green leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined.
LET’S EAT!
Dish up the roasted butternut salad. Side with the tender slices of chicken and dollop over the lemon-onion jam. Garnish with the chopped chives. Stunning, Chef!