eCook Meal
Middle Eastern Chicken Tenders
with butternut chunks & baby marrow
This Middle Eastern version of chicken tenders is served with NOMU Moroccan Rub-spiced butternut, a creamy hummus-yoghurt dressing, and an olive & baby marrow salad coated in a raspberry dressing.
Serving guide
Choose your portion size.
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray or a drizzle of oil (optional), ½ the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Pat the Chicken dry with paper towel, and cut into strips. Lightly coat with cooking spray or oil (optional), garlic, the remaining NOMU rub, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
OLIVE & BABY MARROW SALAD
In a bowl, combine the salad leaves, baby marrow, olives, vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden Chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray or a drizzle of oil (optional), ½ the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Pat the Chicken dry with paper towel, and cut into strips. Lightly coat with cooking spray or oil (optional), garlic, the remaining NOMU rub, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
OLIVE & BABY MARROW SALAD
In a bowl, combine the salad leaves, baby marrow, olives, vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden Chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray or a drizzle of oil (optional), ½ the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Pat the Chicken dry with paper towel, and cut into strips. Lightly coat with cooking spray or oil (optional), garlic, the remaining NOMU rub, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside (you may have to do this step in batches).
OLIVE & BABY MARROW SALAD
In a bowl, combine the salad leaves, baby marrow, olives, vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden Chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray or a drizzle of oil (optional), ½ the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Pat the Chicken dry with paper towel, and cut into strips. Lightly coat with cooking spray or oil (optional), garlic, the remaining NOMU rub, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside (you may have to do this step in batches).
OLIVE & BABY MARROW SALAD
In a bowl, combine the salad leaves, baby marrow, olives, vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden Chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing. Divine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.60
for 4 servings · R53.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
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Baby Marrow needs 600 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.33× packR55.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Hummus needs 120 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Pitted Green Olives needs 80 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 33% of packR29.38
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- NOMU Moroccan Rub
- Chaloner Raspberry Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Middle Eastern Chicken Tenders?
The preparation time for Middle Eastern Chicken Tenders with butternut chunks & baby marrow is between 20 and 40 minutes.
What is the total time required to make Middle Eastern Chicken Tenders with butternut chunks & baby marrow?
The total time required to make Middle Eastern Chicken Tenders with butternut chunks & baby marrow is between 40 and 55 minutes.
How many servings does Middle Eastern Chicken Tenders provide?
4 servings
What are the main ingredients in Middle Eastern Chicken Tenders?
Baby Marrow, Butternut Chunks, Chaloner Raspberry Vinegar, Free-range Chicken Breast/s, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Greek Yoghurt, Hummus, NOMU Moroccan Rub, Pitted Green Olives, Salad Leaves
What is the nutritional information of Middle Eastern Chicken Tenders?
Calories: 460, Carbs: 39 grams, Fat: grams, Protein: 47.8 grams, Sugar: 10 grams, Salt: 801 grams
How do I prepare Middle Eastern Chicken Tenders?
MMMOUTHWATERING MEAL: Dish up the fresh salad, and top with the golden chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing. Divine, Chef! OLIVE & BABY MARROW SALAD: In a bowl, combine the salad leaves, baby marrow, olives, vinegar, and season. INTO THE FRYING PAN: Pat the chicken dry with paper towel, and cut into strips. Lightly coat with cooking spray or oil (optional), garlic, the remaining NOMU rub, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. CREAMY HUMMUS: To a bowl, add the hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season. MOROCCAN BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray or a drizzle of oil (optional), ½ the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Middle Eastern Chicken Tenders?
Baby Marrow, Butternut Chunks, Chaloner Raspberry Vinegar, Free-range Chicken Breast/s, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Greek Yoghurt, Hummus, NOMU Moroccan Rub, Pitted Green Olives, Salad Leaves
How many calories does Middle Eastern Chicken Tenders have?
460 calories
How much fat content does Middle Eastern Chicken Tenders have?
grams