What are the main ingredients in Chicken & Cheese-crusted Carrots?

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

What is the nutritional information of Chicken & Cheese-crusted Carrots?

Calories: 1095, Carbs: 67 grams, Fat: grams, Protein: 57.5 grams, Sugar: 27.9 grams, Salt: 1535 grams

How do I prepare Chicken & Cheese-crusted Carrots?

HOT HONEY MAYO: In a small bowl, combine the mayo with the honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside. PANFRIED CHICKEN: Place a pan (with a lid) over 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, reserving any pan juices, and rest for 5 minutes before slicing and seasoning. CLASSIC SALAD: To a salad bowl, add the rinsed green leaves. Toss with the crumbled feta, the chopped olives, the juice from 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside. LOOKING GOOD!: Serve up the juicy chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum! VEGGIE ROAST: Preheat the oven to 200°C. Place the carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Chicken & Cheese-crusted Carrots?

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

Chicken & Cheese-crusted Carrots

Juicy butter-basted chicken breast is served alongside oven-roasted carrots & baby potatoes coated in grated Italian-style hard cheese & paprika spice. Sided with a classic feta & olive salad. All that’s left is to add the spicy honey mayo, and you’ve got yourself a winner!

Chicken & Cheese-crusted Carrots

with hot honey mayo & a fresh green salad

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potato
Carrot
Carrot Spice
Chicken
Chilli Oil
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Grated Italian-style Hard Cheese
Green Leaves
Honey
Lemon
NOMU Italian Rub
Pitted Kalamata Olives
Plain Tangy Mayo

From your kitchen:

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

Photo of Chicken & Cheese-crusted Carrots

Serves 1

VEGGIE ROAST
Preheat the oven to 200°C. Place the carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 25-30 minutes (shifting halfway).
HOT HONEY MAYO
In a small bowl, combine the mayo with the honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside.
PANFRIED CHICKEN
Place a pan (with a lid) over 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, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC SALAD
To a salad bowl, add the rinsed green leaves. Toss with the crumbled feta, the chopped olives, the juice from 1 lemon wedge, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD!
Serve up the juicy chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum!

Carrot - 240g
Baby Potato - 100g
Carrot Spice - 15ml
Grated Italian-style Hard Cheese - 40ml
Plain Tangy Mayo - 50ml
Honey - 10ml
Chilli Oil - 5ml
Lemon - 1
Free-range Chicken Breast - 1
NOMU Italian Rub - 10ml
Green Leaves - 20g
Danish-style Feta - 30g
Pitted Kalamata Olives - 20g

Download the Recipe

Serves 2

VEGGIE ROAST
Preheat the oven to 200°C. Place the carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 25-30 minutes (shifting halfway).
HOT HONEY MAYO
In a small bowl, combine the mayo with the honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside.
PANFRIED CHICKEN
Place a pan (with a lid) over 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, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC SALAD
To a salad bowl, add the rinsed green leaves. Toss with the crumbled feta, the chopped olives, the juice from 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD!
Serve up the juicy chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum!

Carrot - 480g
Baby Potato - 200g
Carrot Spice - 30ml
Grated Italian-style Hard Cheese - 80ml
Plain Tangy Mayo - 100ml
Honey - 20ml
Chilli Oil - 10ml
Lemon - 1
Free-range Chicken Breasts - 2
NOMU Italian Rub - 20ml
Green Leaves - 40g
Danish-style Feta - 60g
Pitted Kalamata Olives - 40g

Download the Recipe

Serves 3

VEGGIE ROAST
Preheat the oven to 200°C. Place the carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 30-35 minutes (shifting halfway).
HOT HONEY MAYO
In a small bowl, combine the mayo with the honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside.
PANFRIED CHICKEN
Place a pan (with a lid) over 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, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC SALAD
To a salad bowl, add the rinsed green leaves. Toss with the crumbled feta, the chopped olives, the juice from 3 lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD!
Serve up the juicy chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum!

Carrot - 720g
Baby Potato - 300g
Carrot Spice - 45ml
Grated Italian-style Hard Cheese - 125ml
Plain Tangy Mayo - 150ml
Honey - 30ml
Chilli Oil - 15ml
Lemon - 1
Free-range Chicken Breasts - 3
NOMU Italian Rub - 30ml
Green Leaves - 60g
Danish-style Feta - 90g
Pitted Kalamata Olives - 60g

Download the Recipe

Serves 4

VEGGIE ROAST
Preheat the oven to 200°C. Place the carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 30-35 minutes (shifting halfway).
HOT HONEY MAYO
In a small bowl, combine the mayo with the honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside.
PANFRIED CHICKEN
Place a pan (with a lid) over 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, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC SALAD
To a salad bowl, add the rinsed green leaves. Toss with the crumbled feta, the chopped olives, a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD!
Serve up the juicy chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum!