What are the main ingredients in Prego Chicken Roast?

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

What is the nutritional information of Prego Chicken Roast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Prego Chicken Roast?

GET YOUR ROAST READY: Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a second roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade. PREGO CHICKEN MARINADE: Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes. TOAST THE SEEDS: Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool. A SALAD WITH CREAMINESS & CRUNCH: Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine. PREGO PLATE-UP!: Dish up some toasty butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!

What should be prepared from my kitchen to make Prego Chicken Roast?

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

Prego Chicken Roast

Name: Prego Chicken Roast
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Fire things up with this hearty chicken roast! It’s got the tangy zing of tender chicken pieces in a marinade of prego spice, yoghurt, and lemon; the warm comfort of roast butternut and chickpeas; and the freshness of a feta-filled salad.

Prego Chicken Roast

with roast butternut, crispy chickpeas & an Italian salad

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomato Medley
Butternut Chunks
Chicken
Chickpeas
Danish-style Feta
Free-range Chicken Pieces
Fresh Chilli
Lemon Juice
Plain Yoghurt
Prego Spice Mix
Pumpkin & Sunflower Seed Mix
Salad Leaves

From your kitchen:

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

Serves 1

PREGO CHICKEN MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, nestle them amongst the veg on the tray. Reserve the remaining marinade in the bowl. Pop the roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!

Plain Yoghurt - 80ml
Prego Spice Mix - 16,25ml
Lemon Juice - 10ml
Free-Range Chicken Pieces - 2
Chickpeas - 120g
Butternut Chunks - 200g
Pumpkin & Sunflower Seed Mix - 15g
Baby Tomato Medley - 120g
Salad Leaves - 40g
Danish-Style Feta - 25g
Fresh Chilli - 1

Download the Recipe

Serves 2

PREGO CHICKEN MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a second roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!

Plain Yoghurt - 160ml
Prego Spice Mix - 32,5ml
Lemon Juice - 20ml
Free-Range Chicken Pieces - 4
Chickpeas - 240g
Butternut Chunks - 400g
Pumpkin & Sunflower Seed Mix - 30g
Baby Tomato Medley - 240g
Salad Leaves - 80g
Danish-Style Feta - 50g
Fresh Chilli - 1

Download the Recipe

Serves 3

PREGO CHICKEN MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a second roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!

Plain Yoghurt - 160ml
Prego Spice Mix - 32,5ml
Lemon Juice - 20ml
Free-Range Chicken Pieces - 4
Chickpeas - 240g
Butternut Chunks - 400g
Pumpkin & Sunflower Seed Mix - 30g
Baby Tomato Medley - 240g
Salad Leaves - 80g
Danish-Style Feta - 50g
Fresh Chilli - 1

Download the Recipe

Serves 4

PREGO CHICKEN MARINADE
Preheat the oven to 200°C. In a large mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a second roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 40-45 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a large salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!