This oven-roasted chicken breast is dressed to impress in a marinade of Oriental Rub and tahini. Crunchy cannellini beans, brisk green salad, and naturally sweet dates make this a culinary class act.
ELEGANT ORIENTAL CHICKEN
ELEGANT ORIENTAL CHICKEN
with roast pumpkin, tahini & pitted dates
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Cannellini Beans
- Chicken
- Cucumber
- Dates
- Free-Range Chicken Breast Skinless
- Free-Range Chicken Breasts Skinless
- Green Leaves
- NOMU Oriental Rub
- Pumpkin Chunks
- Pumpkin Seeds
- Tahini Dressing
From your kitchen:
- Salt & Pepper
- Water
- Oil (cooking, olive & coconut)
- Paper Towel
ROAST PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
MARINADE & DRESSING
Place the drained cannellini beans in a bowl. Add a drizzle of oil, season, and toss to coat. Set aside, ready to add to the tray of pumpkin later. Pat the chicken breast dry with some paper towel. Coat in oil and the Oriental Rub and set aside to marinate. In a bowl, combine the Tahini Dressing with 1 tsp of olive oil. Add lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
TOAST THE SEEDS
Place a pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THOSE BEANS
When the pumpkin pieces are about halfway, remove the tray from the oven, and give them a shift. Scatter over the cannellini beans and return the tray to the oven for the remaining cooking time. On completion, the cannellini beans should be starting to crisp.
ORIENTAL CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breast on one side for 5-7 minutes until this side is golden. Then, flip the breast, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
DRESS UP
Just before serving, toss the rinsed green leaves and the cucumber half-moons with some tahini dressing to taste, reserving a little for garnish.
TIME TO FEAST!
Dish up a bed of green salad. Cover with the roast pumpkin and crispy beans and top with the chicken slices. Finish off with another drizzle of tahini dressing and sprinklings of toasted pumpkin seeds and chopped dates. Eat up!
Pumpkin Chunks - 200g
Cannellini Beans - 60g
Free-Range Chicken Breast Skinless - 1
NOMU Oriental Rub - 10ml
Pumpkin Seeds - 10g
Green Leaves - 20g
Cucumber - 50g
Tahini Dressing - 50ml
Dates - 20g
ROAST PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
MARINADE & DRESSING
Place the drained cannellini beans in a bowl. Add a drizzle of oil, season, and toss to coat. Set aside, ready to add to the tray of pumpkin later. Pat the chicken breasts dry with some paper towel. Coat in oil and the Oriental Rub and set aside to marinate. In a bowl, combine the Tahini Dressing with 1 tbsp of olive oil. Add lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
TOAST THE SEEDS
Place a pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THOSE BEANS
When the pumpkin pieces are about halfway, remove the tray from the oven, and give them a shift. Scatter over the cannellini beans and return the tray to the oven for the remaining cooking time. On completion, the cannellini beans should be starting to crisp.
ORIENTAL CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breasts on one side for 5-7 minutes until this side is golden. Then, flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
DRESS UP
Just before serving, toss the rinsed green leaves and the cucumber half-moons with some tahini dressing to taste, reserving a little for garnish.
TIME TO FEAST!
Dish up a bed of green salad. Cover with the roast pumpkin and crispy beans and top with the chicken slices. Finish off with another drizzle of tahini dressing and sprinklings of toasted pumpkin seeds and chopped dates. Eat up!
Pumpkin Chunks - 400g
Green leaves - 40g
Cannellini Beans - 120g
Free-Range Chicken Breasts Skinless - 2
NOMU Oriental Rub - 20ml
Pumpkin Seeds - 20g
Cucumber - 100g
Tahini Dressing - 100ml
Dates - 40g
ROAST PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
MARINADE & DRESSING
Place the drained cannellini beans in a bowl. Add a drizzle of oil, season, and toss to coat. Set aside, ready to add to the tray of pumpkin later. Pat the chicken breasts dry with some paper towel. Coat in oil and the Oriental Rub and set aside to marinate. In a bowl, combine the Tahini Dressing with 1 tbsp of olive oil. Add lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
TOAST THE SEEDS
Place a pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THOSE BEANS
When the pumpkin pieces are about halfway, remove the tray from the oven, and give them a shift. Scatter over the cannellini beans and return the tray to the oven for the remaining cooking time. On completion, the cannellini beans should be starting to crisp.
ORIENTAL CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breasts on one side for 5-7 minutes until this side is golden. Then, flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
DRESS UP
Just before serving, toss the rinsed green leaves and the cucumber half-moons with some tahini dressing to taste, reserving a little for garnish.
TIME TO FEAST!
Dish up a bed of green salad. Cover with the roast pumpkin and crispy beans and top with the chicken slices. Finish off with another drizzle of tahini dressing and sprinklings of toasted pumpkin seeds and chopped dates. Eat up!
Pumpkin Chunks - 400g
Green leaves - 40g
Cannellini Beans - 120g
Free-Range Chicken Breasts Skinless - 2
NOMU Oriental Rub - 20ml
Pumpkin Seeds - 20g
Cucumber - 100g
Tahini Dressing - 100ml
Dates - 40g
ROAST PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp.
MARINADE & DRESSING
Place the drained cannellini beans in a bowl. Add a drizzle of oil, season, and toss to coat. Set aside, ready to add to the tray of pumpkin later. Pat the chicken breasts dry with some paper towel. Coat in oil and the Oriental Rub and set aside to marinate. In a bowl, combine the Tahini Dressing with 2 tbsp of olive oil. Add lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
TOAST THE SEEDS
Place a pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THOSE BEANS
When the pumpkin pieces are about halfway, remove the tray from the oven, and give them a shift. Scatter over the cannellini beans and return the tray to the oven for the remaining cooking time. On completion, the cannellini beans should be starting to crisp.
ORIENTAL CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breasts on one side for 5-7 minutes until this side is golden. Then, flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the pan and set aside to rest for 5 minutes before slicing. You may need to do this step in batches. Lightly season the slices.
DRESS UP
Just before serving, toss the rinsed green leaves and the cucumber half-moons with some tahini dressing to taste, reserving a little for garnish.
TIME TO FEAST!
Dish up a bed of green salad. Cover with the roast pumpkin and crispy beans and top with the chicken slices. Finish off with another drizzle of tahini dressing and sprinklings of toasted pumpkin seeds and chopped dates. Eat up!
Pumpkin Chunks - 800g
Green leaves - 80g
Cannellini Beans - 240g
Free-Range Chicken Breasts Skinless - 4
NOMU Oriental Rub - 40ml
Pumpkin Seeds - 40g
Cucumber - 200g
Tahini Dressing - 200ml
Dates - 80g
Woolies Products in this dish
