A simple and delicious dish bringing all the flavour with minimal effort! NOMU Cajun Rub marinated chicken is served alongside roasted beetroot chunks and a pickled piquanté pepper, sun-dried tomato & borlotti bean salad. Dollops of creamy avo hummus make this dish delish!
Cajun Grilled Chicken
Cajun Grilled Chicken
with roasted beetroot & avo hummus
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Avocado Hummus
- Beetroot Chunks
- Borlotti Beans
- Chicken
- Free-range Chicken Mini Fillets
- Garlic Cloves
- NOMU Cajun Rub
- Piquanté Peppers
- Spring Onion
- Spring Onions
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CAJUN CHICKY
Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the sliced spring onion, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato & bean salad. Side with the chicken and the avo hummus. Garnish with the remaining spring onion. Easy as that, Chef!
Beetroot Chunks - 200g
Free-range Chicken Mini Fillets - 150g
NOMU Cajun Rub - 10ml
Garlic Cloves - 1
Piquanté Peppers - 20g
Tomato - 1
Borlotti Beans - 60g
Sun-dried Tomatoes - 40g
Spring Onion - 1
Avocado Hummus - 40ml
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CAJUN CHICKY
Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the sliced spring onion, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato & bean salad. Side with the chicken and the avo hummus. Garnish with the remaining spring onion. Easy as that, Chef!
Beetroot Chunks - 400g
Free-range Chicken Mini Fillets - 300g
NOMU Cajun Rub - 20ml
Garlic Cloves - 1
Piquanté Peppers - 40g
Tomato - 1
Borlotti Beans - 120g
Sun-dried Tomatoes - 80g
Spring Onion - 1
Avocado Hummus - 80ml
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CAJUN CHICKY
Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the sliced spring onion, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato & bean salad. Side with the chicken and the avo hummus. Garnish with the remaining spring onion. Easy as that, Chef!
Beetroot Chunks - 600g
Free-range Chicken Mini Fillets - 450g
NOMU Cajun Rub - 30ml
Garlic Cloves - 2
Piquanté Peppers - 60g
Tomatoes - 2
Borlotti Beans - 180g
Sun-dried Tomatoes - 120g
Spring Onions - 2
Avocado Hummus - 125ml
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CAJUN CHICKY
Pat the chicken strips dry with paper towel. In a bowl, combine the NOMU rub, the grated garlic, and a drizzle of oil. Toss through the chicken strips. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the drained peppers, the diced tomato, the rinsed beans, the chopped sun-dried tomatoes, ¾ of the sliced spring onion, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato & bean salad. Side with the chicken and the avo hummus. Garnish with the remaining spring onion. Easy as that, Chef!
Beetroot Chunks - 800g
Free-range Chicken Mini Fillets - 600g
NOMU Cajun Rub - 40ml
Garlic Cloves - 2
Piquanté Peppers - 80g
Tomatoes - 2
Borlotti Beans - 240g
Sun-dried Tomatoes - 160g
Spring Onions - 2
Avocado Hummus - 160ml
Woolies Products in this dish
