A meal you can sink your teeth into, Chef! Oven-roasted butternut half-moons, silky onion, & crispy kale are elevated with fresh thyme and scattered with piquante peppers. Enjoyed with a juicy chicken breast and a herbaceous yoghurt, dotted with mint & dill.
Grilled Chicken & Herbed Yoghurt
Grilled Chicken & Herbed Yoghurt
with butternut & crispy kale
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Chicken
- Dried Thyme
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Herb Mix
- Kale
- Low Fat Plain Yoghurt
- Onion
- Onions
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
GOLDEN 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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
HERBY YOGHURT
Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled Chicken. Drizzle over the herbed yoghurt. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
GOLDEN 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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
HERBY YOGHURT
Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled Chicken. Drizzle over the herbed yoghurt. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
GOLDEN 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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
HERBY YOGHURT
Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled Chicken. Drizzle over the herbed yoghurt. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
GOLDEN 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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
HERBY YOGHURT
Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled Chicken. Drizzle over the herbed yoghurt. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Chicken & Herbed Yoghurt?
The preparation time for Grilled Chicken & Herbed Yoghurt with butternut & crispy kale is between 25 and 45 minutes.
What is the total time required to make Grilled Chicken & Herbed Yoghurt with butternut & crispy kale?
The total time required to make Grilled Chicken & Herbed Yoghurt with butternut & crispy kale is between 40 and 60 minutes.
How many servings does Grilled Chicken & Herbed Yoghurt provide?
4 servings
What are the main ingredients in Grilled Chicken & Herbed Yoghurt?
Butternut, Chicken, Dried Thyme, Free-range Chicken Breast, Free-range Chicken Breasts, Herb Mix, Kale, Low Fat Plain Yoghurt, Onion, Onions, Piquanté Peppers
What is the nutritional information of Grilled Chicken & Herbed Yoghurt?
Calories: 467, Carbs: 51 grams, Fat: grams, Protein: 45.1 grams, Sugar: 16 grams, Salt: 203.9 grams
How do I prepare Grilled Chicken & Herbed Yoghurt?
SET THE TABLE: Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled chicken. Drizzle over the herbed yoghurt. Well done, Chef! HERBY YOGHURT: Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and yoghurt. Loosen with a splash of water and season. GOLDEN 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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
What should be prepared from my kitchen to make Grilled Chicken & Herbed Yoghurt?
Butternut, Chicken, Dried Thyme, Free-range Chicken Breast, Free-range Chicken Breasts, Herb Mix, Kale, Low Fat Plain Yoghurt, Onion, Onions, Piquanté Peppers
How many calories does Grilled Chicken & Herbed Yoghurt have?
467 calories
How much fat content does Grilled Chicken & Herbed Yoghurt have?
grams
Woolies Products in this dish
