What are the main ingredients in Sun-dried Tomato Chicken?

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

What is the nutritional information of Sun-dried Tomato Chicken?

Calories: 793, Carbs: 37 grams, Fat: grams, Protein: 57.1 grams, Sugar: 15 grams, Salt: 1763 grams

How do I prepare Sun-dried Tomato Chicken?

ROASTED BABY CARROTS: Preheat the oven to 200°C. Spread out the halved baby carrots and the beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. FRY THE CHICKEN: Boil the kettle. When the carrots & beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes. CRUNCHY & CREAMY SALAD: In a bowl, combine the rinsed salad leaves, the roasted beetroot, the crumbled feta, seasoning, and a drizzle of oil. THE SAUCE OF LOVE: Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 100ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste. ‘MARRY ME’ CHICKEN: Plate up the sun-dried tomato chicken and creamy sauce. Side with the crispy beetroot feta salad and the roasted carrots Sprinkle over the remaining oregano. Dig in, Chef!

What should be prepared from my kitchen to make Sun-dried Tomato Chicken?

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

Sun-dried Tomato Chicken

Chicken mini fillets are smothered in a creamy cheesy sauce packed with sun-dried tomato, garlic and oregano. Sided with roasted baby carrots and beetroot, dinner truly doesn’t get any better than this!

Sun-dried Tomato Chicken

with fresh oregano & roasted baby carrots

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Carrots
Beetroot
Chicken
Chicken Spice
Chicken Stock
Creme Fraiche
Danish-style Feta
Free-range Chicken Mini Fillets
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Salad Leaves
Sun-Dried Tomatoes

From your kitchen:

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

Serves 1

ROASTED BABY CARROTS
Preheat the oven to 200°C. Spread out the halved baby carrots and the beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
FRY THE CHICKEN
Boil the kettle. When the carrots & beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes.
THE SAUCE OF LOVE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 50ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted beetroot, the crumbled feta, seasoning, and a drizzle of oil.
‘MARRY ME’ CHICKEN
Plate up the sun-dried tomato chicken and creamy sauce. Side with the crispy beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!

Baby Carrots - 120g
Beetroot - 150g
Free-range Chicken Mini Fillets - 150g
Garlic Clove - 1
Chicken Spice - 7,5ml
Fresh Oregano - 4g
Chicken Stock - 10ml
Crème Fraîche - 50ml
Sun-dried Tomatoes - 20g
Grated Italian-style Hard Cheese - 30ml
Salad Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

ROASTED BABY CARROTS
Preheat the oven to 200°C. Spread out the halved baby carrots and the beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
FRY THE CHICKEN
Boil the kettle. When the carrots & beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes.
THE SAUCE OF LOVE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 100ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted beetroot, the crumbled feta, seasoning, and a drizzle of oil.
‘MARRY ME’ CHICKEN
Plate up the sun-dried tomato chicken and creamy sauce. Side with the crispy beetroot feta salad and the roasted carrots Sprinkle over the remaining oregano. Dig in, Chef!

Beetroot - 300g
Baby Carrots - 240g
Free-range Chicken Mini Fillets - 300g
Garlic Clove - 1
Chicken Spice - 15ml
Fresh Oregano - 8g
Chicken Stock - 20ml
Crème Fraîche - 100ml
Sun-dried Tomatoes - 40ml
Grated Italian-style Hard Cheese - 60ml
Salad Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

ROASTED BABY CARROTS
Preheat the oven to 200°C. Spread out the halved baby carrots and the beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
FRY THE CHICKEN
Boil the kettle. When the carrots & beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
THE SAUCE OF LOVE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 150ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted beetroot, the crumbled feta, seasoning, and a drizzle of oil.
‘MARRY ME’ CHICKEN
Plate up the sun-dried tomato chicken and creamy sauce. Side with the crispy beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!

Baby Carrots - 360g
Beetroot - 450g
Free-range Chicken Mini Fillets - 450g
Garlic Cloves - 2
Chicken Spice - 22,5ml
Fresh Oregano - 12g
Chicken Stock - 30ml
Crème Fraîche - 150ml
Sun-dried Tomatoes - 60g
Grated Italian-style Hard Cheese - 90ml
Salad Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

ROASTED BABY CARROTS
Preheat the oven to 200°C. Spread out the halved baby carrots and the beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
FRY THE CHICKEN
Boil the kettle. When the carrots & beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
THE SAUCE OF LOVE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 200ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted beetroot ,the crumbled feta, seasoning, and a drizzle of oil.
‘MARRY ME’ CHICKEN
Plate up the sun-dried tomato chicken and creamy sauce. Side with the crispy beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!