What are the main ingredients in Wonka’s Golden Chicken & Whipped Feta?

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

What is the nutritional information of Wonka’s Golden Chicken & Whipped Feta?

Calories: 954, Carbs: 90 grams, Fat: grams, Protein: 58.4 grams, Sugar: 47.7 grams, Salt: 1086 grams

How do I prepare Wonka’s Golden Chicken & Whipped Feta?

MARVELLOUS!: Smear the whipped feta on the plate. Top with the chicken slices and side with the sweet potato wedges and the lemon-dressed fig salad. Sprinkle over the remaining honeyed nuts and figs. Serve with any remaining lemon on the side. Wonderful, Chef! SCRUMPTIOUS SALAD: In a salad bowl, toss the shredded leaves with ½ the chopped dried figs, a squeeze of lemon juice, ½ the honeyed nuts, a drizzle of olive oil, and seasoning. Set aside. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing 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. WONKA WHIP: In a small bowl, combine the yogurt and the crumbled 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 lemon zest (to taste), the juice from 2 lemon wedges (to taste), and seasoning. Set aside. SWEET WEDGES: Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Wonka’s Golden Chicken & Whipped Feta?

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

Wonka’s Golden Chicken & Whipped Feta

Step into the whimsical world of Wonka with this delightful dinner recipe. Golden & tender chicken slices sit atop a decadent cloud of yoghurt-whipped feta. Accompanied by a scrumptious symphony of sweet potato wedges, a zesty lemon-dressed fig salad, and a sprinkle of honeyed nuts. How fantastic, Chef!

Wonka’s Golden Chicken & Whipped Feta

with honeyed nuts, sweet potatoes & fresh lemon

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Chicken
Danish-style Feta
Dried Figs
Free-range Chicken Breast
Free-range Chicken Breasts
Honey
Lemon
Lemons
Low Fat Plain Yoghurt
Mixed Nuts
NOMU Poultry Rub
Salad Leaves
Sweet Potato

From your kitchen:

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

Photo of Wonka’s Golden Chicken & Whipped Feta

Serves 1

SWEET WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
WONKA WHIP
In a small bowl, combine the yogurt and the crumbled 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 lemon zest (to taste), the juice from 1 lemon wedge (to taste), and seasoning. Set aside.
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.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SCRUMPTIOUS SALAD
In a salad bowl, toss the shredded leaves with ½ the chopped dried figs, a squeeze of lemon juice, ½ the honeyed nuts, a drizzle of olive oil, and seasoning. Set aside.
MARVELLOUS!
Smear the whipped feta on the plate. Top with the chicken slices and side with the sweet potato wedges and the lemon-dressed fig salad. Sprinkle over the remaining honeyed nuts and figs. Serve with any remaining lemon on the side. Wonderful, Chef!

Sweet Potato - 250g
Low Fat Plain Yoghurt - 50ml
Danish-style Feta - 50g
Lemon - 1
Mixed Nuts - 45g
Honey - 15ml
Free-range Chicken Breast - 1
NOMU Poultry Rub - 10ml
Salad Leaves - 20g
Dried Figs - 25g

Download the Recipe

Serves 2

SWEET WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
WONKA WHIP
In a small bowl, combine the yogurt and the crumbled 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 lemon zest (to taste), the juice from 2 lemon wedges (to taste), and seasoning. Set aside.
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.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SCRUMPTIOUS SALAD
In a salad bowl, toss the shredded leaves with ½ the chopped dried figs, a squeeze of lemon juice, ½ the honeyed nuts, a drizzle of olive oil, and seasoning. Set aside.
MARVELLOUS!
Smear the whipped feta on the plate. Top with the chicken slices and side with the sweet potato wedges and the lemon-dressed fig salad. Sprinkle over the remaining honeyed nuts and figs. Serve with any remaining lemon on the side. Wonderful, Chef!

Sweet Potato - 500g
Low Fat Plain Yoghurt - 100ml
Danish-style Feta - 100g
Lemon - 1
Mixed Nuts - 90g
Honey - 30ml
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 20ml
Salad Leaves - 40g
Dried Figs - 50g

Download the Recipe

Serves 3

SWEET WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
WONKA WHIP
In a small bowl, combine the yogurt and the crumbled 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 lemon zest (to taste), the juice from 3 lemon wedges (to taste), and seasoning. Set aside.
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.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SCRUMPTIOUS SALAD
In a salad bowl, toss the shredded leaves with ½ the chopped dried figs, a squeeze of lemon juice, ½ the honeyed nuts, a drizzle of olive oil, and seasoning. Set aside.
MARVELLOUS!
Smear the whipped feta on the plate. Top with the chicken slices and side with the sweet potato wedges and the lemon-dressed fig salad. Sprinkle over the remaining honeyed nuts and figs. Serve with any remaining lemon on the side. Wonderful, Chef!

Sweet Potato - 750g
Low Fat Plain Yoghurt - 150ml
Danish-style Feta - 150g
Lemons - 2
Mixed Nuts - 135g
Honey - 45ml
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 30ml
Salad Leaves - 60g
Dried Figs - 75g

Download the Recipe

Serves 4

SWEET WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
WONKA WHIP
In a small bowl, combine the yogurt and the crumbled 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 lemon zest (to taste), the juice from 4 lemon wedges (to taste), and seasoning. Set aside.
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.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SCRUMPTIOUS SALAD
In a salad bowl, toss the shredded leaves with ½ the chopped dried figs, a squeeze of lemon juice, ½ the honeyed nuts, a drizzle of olive oil, and seasoning. Set aside.
MARVELLOUS!
Smear the whipped feta on the plate. Top with the chicken slices and side with the sweet potato wedges and the lemon-dressed fig salad. Sprinkle over the remaining honeyed nuts and figs. Serve with any remaining lemon on the side. Wonderful, Chef!