What are the main ingredients in Dazzling Ponzu Chicken?

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

What is the nutritional information of Dazzling Ponzu Chicken?

Calories: 820, Carbs: 71 grams, Fat: grams, Protein: 59.2 grams, Sugar: 36.7 grams, Salt: 838 grams

How do I prepare Dazzling Ponzu Chicken?

ROAST: Preheat the oven to 220°C. Pat the chicken dry with paper towel and place on a roasting tray. Coat in oil and season. Spread the pumpkin pieces and the onion wedges on a second roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TIME TO EAT: Plate up the roast pumpkin, onion & tomatoes. Side with the ponzu chicken and all the pan juices. Serve alongside the cabbage & carrot mix. Garnish with any remaining lemon wedges. PONZU CHICKEN: When the chicken has 6-8 minutes remaining, pour over the ponzu dressing. Scatter the halved baby tomatoes over the chicken tray. Sprinkle the pumpkin seeds over the pumpkin & onion, and roast for the remaining time. FRESH FLAVOUR: In a salad bowl, combine the sliced cabbage, the grated carrot, and a squeeze of lemon juice (to taste). Toss to combine and season. PREP: While the chicken & veg are roasting, rinse and finely slice the cabbage. Rinse, trim, peel, and grate the carrot. Peel and grate the garlic. Rinse and halve the baby tomatoes. Rinse and cut the lemon into wedges. In a small bowl, combine the ponzu dressing, the coconut sugar, and the grated garlic.

What should be prepared from my kitchen to make Dazzling Ponzu Chicken?

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

Dazzling Ponzu Chicken

Name: Dazzling Ponzu Chicken
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

If you’ve been pondering what ponzo is, it’s a citrus-based sauce used in Japanese cooking. It is also the sauce that will be coating the oven roasted chicken for your meal tonight, elevated with coconut sugar and garlic. Sided with a mouthwatering veggie medley of baby tomatoes, pumpkin & onion as well as a zesty carrot & cabbage slaw.

Dazzling Ponzu Chicken

with fresh, lemony cabbage & carrot

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Cabbage
Carrot
Chicken
Coconut Sugar
Free-range Chicken Pieces
Garlic Clove
Garlic Cloves
Lemon
Onion
Onions
Ponzu Dressing
Pumpkin Chunks
Pumpkin Seeds

From your kitchen:

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

Serves 1

ROAST
Preheat the oven to 220°C. Pat the chicken dry with paper towel and place on a roasting tray. Coat in oil and season. Spread the pumpkin pieces and the onion wedges on a second roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP
While the chicken & veg are roasting, rinse and finely slice ½ the cabbage. Rinse, trim, peel, and grate ½ the carrot. Peel and grate the garlic. Rinse and halve the baby tomatoes. Rinse and cut the lemon into wedges. In a small bowl, combine the ponzu dressing, the coconut sugar, and the grated garlic.
PONZU CHICKEN
When the chicken has 6-8 minutes remaining, pour over the ponzu dressing. Scatter the halved baby tomatoes over the chicken tray. Sprinkle the pumpkin seeds over the pumpkin & onion, and roast for the remaining time.
FRESH FLAVOUR
In a salad bowl, combine the sliced cabbage, the grated carrot, and a squeeze of lemon juice (to taste). Toss to combine and season.
TIME TO EAT
Plate up the roast pumpkin, onion & tomatoes. Side with the ponzu chicken and all the pan juices. Serve alongside the cabbage & carrot mix. Garnish with any remaining lemon wedges.

Free-range Chicken Pieces - 2
Pumpkin Chunks - 200g
Onion - 1
Cabbage - 100g
Carrot - 120g
Garlic Clove - 1
Baby Tomatoes - 80g
Lemon - 1
Ponzu Dressing - 30ml
Coconut Sugar - 10ml
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 220°C. Pat the chicken dry with paper towel and place on a roasting tray. Coat in oil and season. Spread the pumpkin pieces and the onion wedges on a second roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP
While the chicken & veg are roasting, rinse and finely slice the cabbage. Rinse, trim, peel, and grate the carrot. Peel and grate the garlic. Rinse and halve the baby tomatoes. Rinse and cut the lemon into wedges. In a small bowl, combine the ponzu dressing, the coconut sugar, and the grated garlic.
PONZU CHICKEN
When the chicken has 6-8 minutes remaining, pour over the ponzu dressing. Scatter the halved baby tomatoes over the chicken tray. Sprinkle the pumpkin seeds over the pumpkin & onion, and roast for the remaining time.
FRESH FLAVOUR
In a salad bowl, combine the sliced cabbage, the grated carrot, and a squeeze of lemon juice (to taste). Toss to combine and season.
TIME TO EAT
Plate up the roast pumpkin, onion & tomatoes. Side with the ponzu chicken and all the pan juices. Serve alongside the cabbage & carrot mix. Garnish with any remaining lemon wedges.

Free-range Chicken Pieces - 4
Pumpkin Chunks - 400g
Onion - 1
Cabbage - 100g
Carrot - 120g
Garlic Cloves - 2
Baby Tomatoes - 160g
Lemon - 1
Ponzu Dressing - 60ml
Coconut Sugar - 20ml
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 220°C. Pat the chicken dry with paper towel and place on a roasting tray. Coat in oil and season. Spread the pumpkin pieces and the onion wedges on a second roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP
While the chicken & veg are roasting, rinse and finely slice ¾ of the cabbage. Rinse, trim, peel, and grate ¾ of the carrot. Peel and grate the garlic. Rinse and halve the baby tomatoes. Rinse and cut the lemon into wedges. In a small bowl, combine the ponzu dressing, the coconut sugar, and the grated garlic.
PONZU CHICKEN
When the chicken has 6-8 minutes remaining, pour over the ponzu dressing. Scatter the halved baby tomatoes over the chicken tray. Sprinkle the pumpkin seeds over the pumpkin & onion, and roast for the remaining time.
FRESH FLAVOUR
In a salad bowl, combine the sliced cabbage, the grated carrot, and a squeeze of lemon juice (to taste). Toss to combine and season.
TIME TO EAT
Plate up the roast pumpkin, onion & tomatoes. Side with the ponzu chicken and all the pan juices. Serve alongside the cabbage & carrot mix. Garnish with any remaining lemon wedges.

Free-range Chicken Pieces - 6
Pumpkin Chunks - 600g
Onions - 2
Cabbage - 200g
Carrot - 240g
Garlic Cloves - 3
Baby Tomatoes - 240g
Lemon - 1
Ponzu Dressing - 90ml
Coconut Sugar - 30ml
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 220°C. Pat the chicken dry with paper towel and place on a roasting tray. Coat in oil and season. Spread the pumpkin pieces and the onion wedges on a second roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP
While the chicken & veg are roasting, rinse and finely slice the cabbage. Rinse, trim, peel, and grate the carrot. Peel and grate the garlic. Rinse and halve the baby tomatoes. Rinse and cut the lemon into wedges. In a small bowl, combine the ponzu dressing, the coconut sugar, and the grated garlic.
PONZU CHICKEN
When the chicken has 6-8 minutes remaining, pour over the ponzu dressing. Scatter the halved baby tomatoes over the chicken tray. Sprinkle the pumpkin seeds over the pumpkin & onion, and roast for the remaining time.
FRESH FLAVOUR
In a salad bowl, combine the sliced cabbage, the grated carrot, and a squeeze of lemon juice (to taste). Toss to combine and season.
TIME TO EAT
Plate up the roast pumpkin, onion & tomatoes. Side with the ponzu chicken and all the pan juices. Serve alongside the cabbage & carrot mix. Garnish with any remaining lemon wedges.