Pan-grilled chicken breast is fried to golden perfection and drizzled with prego sauce. Served with peri-peri corn on the cob, roasted baby marrow & red onion, and a crunchy yoghurt slaw. Hearty and filling, the prego sauce adds a delicious depth of flavour to this dish that’s the perfect blend of flavourful and healthy.
Chicken & Peri-peri Roast
Chicken & Peri-peri Roast
with prego sauce, corn on the cob & yoghurt slaw
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Cabbage
- Chicken
- Corn On The Cob
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Low Fat Plain Yoghurt
- NOMU Peri-Peri Rub
- Prego Sauce
- Red Onion
- Red Onions
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 20-25 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning.
CRUNCHY BITS
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice ½ the cabbage.
YOU GO GURT!
In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced cabbage and the toasted sunflower seeds. Toss until combined.
OH, BABY BABY
When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time.
GOLDEN CHICKY
Pat the chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning.
WINNER DINNER
Plate up the chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef!
Corn on the Cob - 1
Red Onion - 1
NOMU Peri Peri Rub - 10ml
Baby Marrow - 200g
Sunflower Seeds - 10g
Fresh Chives - 3g
Cabbage - 100g
Low Fat Plain Yoghurt - 40ml
Free-range Chicken Breast - 1
Prego Sauce - 50ml
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 20-25 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning.
CRUNCHY BITS
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice the cabbage.
YOU GO GURT!
In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced cabbage and the toasted sunflower seeds. Toss until combined.
OH, BABY BABY
When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time.
GOLDEN CHICKY
Pat the chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning.
WINNER DINNER
Plate up the chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef!
Corn on the Cob - 2
Red Onion - 1
NOMU Peri Peri Rub - 20ml
Baby Marrow - 400g
Sunflower Seeds - 20g
Fresh Chives - 5g
Cabbage - 100g
Low Fat Plain Yoghurt - 80ml
Free-range Chicken Breasts - 2
Prego Sauce - 100ml
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 25-30 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning.
CRUNCHY BITS
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice ¾ of the cabbage.
YOU GO GURT!
In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced cabbage and the toasted sunflower seeds. Toss until combined.
OH, BABY BABY
When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time.
GOLDEN CHICKY
Pat the chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning.
WINNER DINNER
Plate up the chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef!
Corn on the Cob - 3
Red Onions - 2
NOMU Peri Peri Rub - 30ml
Baby Marrow - 600g
Sunflower Seeds - 30g
Fresh Chives - 8g
Cabbage - 200g
Low Fat Plain Yoghurt - 125ml
Free-range Chicken Breasts - 3
Prego Sauce - 150ml
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 25-30 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning.
CRUNCHY BITS
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice the cabbage.
YOU GO GURT!
In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced cabbage and the toasted sunflower seeds. Toss until combined.
OH, BABY BABY
When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time.
GOLDEN CHICKY
Pat the chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning.
WINNER DINNER
Plate up the chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef!
Corn on the Cob - 4
Red Onions - 2
NOMU Peri Peri Rub - 40ml
Baby Marrow - 800g
Sunflower Seeds - 40g
Fresh Chives - 10g
Cabbage - 200g
Low Fat Plain Yoghurt - 160ml
Free-range Chicken Breasts - 4
Prego Sauce - 200ml
Woolies Products in this dish
