What are the main ingredients in Golden Chicky & Dill-whipped Feta?

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

What is the nutritional information of Golden Chicky & Dill-whipped Feta?

Calories: 852, Carbs: 66 grams, Fat: grams, Protein: 58.9 grams, Sugar: 34 grams, Salt: 1136 grams

How do I prepare Golden Chicky & Dill-whipped Feta?

LOOK AT THAT!: Smear the whipped feta on the plate. Top with the chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef! DILL-LICIOUS: In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the lemon zest (to taste), and seasoning. SHOW ME THE HONEY!: Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the honey, the juice of 2 lemon wedges, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside. CLASSIC COMBO: Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered leeks and the trimmed green beans until starting to char, 3-4 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover. ALL ARTI-CHOKED UP: In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. INTO THE FRYING PAN: Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Golden Chicky & Dill-whipped Feta?

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

Golden Chicky & Dill-whipped Feta

This recipe shows all the signs of being a classic but is not boring by any measure. Golden pan-fried chicken is served with a dill-whipped feta sauce and sided with charred green beans, leeks & a fresh artichoke salad. All topped off with a medley of honeyed macadamias, hazelnuts, & almonds.

Golden Chicky & Dill-whipped Feta

with charred green beans, leeks & honeyed nuts

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 60 minutes

Download the Recipe for 2

Ingredients:

Artichoke Quarters
Chicken
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Dill
Green Beans
Green Leaves
Honey
Leeks
Lemon
Lemons
Low Fat Plain Yoghurt
Mixed Nuts
NOMU Poultry Rub

From your kitchen:

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

Photo of Golden Chicky & Dill-whipped Feta

Serves 1

DILL-LICIOUS
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the lemon zest (to taste), and seasoning.
SHOW ME THE HONEY!
Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the honey, the juice of 1 lemon wedge, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered leeks and the trimmed green beans until starting to char, 3-4 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef!

Low Fat Plain Yoghurt - 50ml
Danish-style Feta - 50g
Fresh Dill - 4g
Lemon - 1
Mixed Nuts - 45g
Honey - 20ml
Leeks - 100g
Green Beans - 80g
Free-range Chicken Breast - 1
NOMU Poultry Rub - 10ml
Green Leaves - 20g
Artichoke Quarters - 50g

Download the Recipe

Serves 2

DILL-LICIOUS
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the lemon zest (to taste), and seasoning.
SHOW ME THE HONEY!
Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the honey, the juice of 2 lemon wedges, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered leeks and the trimmed green beans until starting to char, 3-4 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef!

Low Fat Plain Yoghurt - 100ml
Danish-style Feta - 100g
Fresh Dill - 8g
Lemon - 1
Mixed Nuts - 90g
Honey - 40ml
Leeks - 200g
Green Beans - 160g
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 20ml
Green Leaves - 40g
Artichoke Quarters - 100g

Download the Recipe

Serves 3

DILL-LICIOUS
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the lemon zest (to taste), and seasoning.
SHOW ME THE HONEY!
Roughly chop the mixed nuts. Place a large pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 2-3 minutes. Remove from the heat and stir through the honey, the juice of 3 lemon wedges, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered leeks and the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef!

Low Fat Plain Yoghurt - 150ml
Danish-style Feta - 150g
Fresh Dill - 12g
Lemons - 2
Mixed Nuts - 135g
Honey - 60ml
Leeks - 300g
Green Beans - 240g
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 30ml
Green Leaves - 60g
Artichoke Quarters - 150g

Download the Recipe

Serves 4

DILL-LICIOUS
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the lemon zest (to taste), and seasoning.
SHOW ME THE HONEY!
Roughly chop the mixed nuts. Place a large pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 2-3 minutes. Remove from the heat and stir through the honey, the juice of 4 lemon wedges, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered leeks and the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef!