A simple and delicious dish bringing all the flavour with minimal effort! NOMU Cajun Rub marinated chicken is served alongside roasted beetroot chunks and pickled piquanté peppers, sun-dried tomato & borlotti bean salad. Dollops of creamy guac make this dish delish!
Cajun Grilled Chicken
Cajun Grilled Chicken
with roasted beetroot & guacamole
Hands on Time: 15 - 25 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Beetroot Chunks
- Borlotti Beans
- Chicken
- Free-range Chicken Mini Fillets
- Garlic Cloves
- Green Leaves
- Guacamole
- NOMU Cajun Rub
- Piquanté Peppers
- Spring Onion
- Spring Onions
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CAJUN CHICKY
Pat the Chicken dry with paper towel. In a bowl, combine the NOMU rub, the garlic, and a drizzle of oil. Toss through the chicken. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the peppers, the tomato, the beans, the sun-dried Tomatoes, ¾ of the spring onion, the salad leaves, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated Chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the Chicken and the Guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CAJUN CHICKY
Pat the Chicken dry with paper towel. In a bowl, combine the NOMU rub, the garlic, and a drizzle of oil. Toss through the chicken. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the peppers, the tomato, the beans, the sun-dried Tomatoes, ¾ of the spring onion, the salad leaves, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated Chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the Chicken and the Guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CAJUN CHICKY
Pat the Chicken dry with paper towel. In a bowl, combine the NOMU rub, the garlic, and a drizzle of oil. Toss through the chicken. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the peppers, the tomato, the beans, the sun-dried Tomatoes, ¾ of the spring onion, the salad leaves, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated Chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the Chicken and the Guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
RUBY BEETS
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CAJUN CHICKY
Pat the Chicken dry with paper towel. In a bowl, combine the NOMU rub, the garlic, and a drizzle of oil. Toss through the chicken. Set aside to marinate, 5-10 minutes.
LOADED SALAD
In a salad bowl, combine the peppers, the tomato, the beans, the sun-dried Tomatoes, ¾ of the spring onion, the salad leaves, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY IT UP
When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated Chicken strips until golden and cooked through, 1-2 minutes per side.
DISH AND NOSH!
Plate up the roasted beetroot and the tomato and bean salad. Side with the Chicken and the Guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef!
Frequently Asked Questions
What is the preparation time for Cajun Grilled Chicken?
The preparation time for Cajun Grilled Chicken with roasted beetroot & guacamole is between 15 and 25 minutes.
What is the total time required to make Cajun Grilled Chicken with roasted beetroot & guacamole?
The total time required to make Cajun Grilled Chicken with roasted beetroot & guacamole is between 45 and 55 minutes.
How many servings does Cajun Grilled Chicken provide?
4 servings
What are the main ingredients in Cajun Grilled Chicken?
Beetroot Chunks, Borlotti Beans, Chicken, Free-range Chicken Mini Fillets, Garlic Cloves, Green Leaves, Guacamole, NOMU Cajun Rub, Piquanté Peppers, Spring Onion, Spring Onions, Sun-Dried Tomatoes, Tomato, Tomatoes
What is the nutritional information of Cajun Grilled Chicken?
Calories: 692, Carbs: 58 grams, Fat: grams, Protein: 48.3 grams, Sugar: 16.7 grams, Salt: 1623 grams
How do I prepare Cajun Grilled Chicken?
LOADED SALAD: In a salad bowl, combine the peppers, the tomato, the beans, the sun-dried tomatoes, ¾ of the spring onion, the salad leaves, a drizzle of olive oil, and seasoning. Set aside for serving. DISH AND NOSH!: Plate up the roasted beetroot and the tomato and bean salad. Side with the chicken and the guacamole. Garnish with the remaining spring onion slices. Easy as that, Chef! CAJUN CHICKY: Pat the chicken dry with paper towel. In a bowl, combine the NOMU rub, the garlic, and a drizzle of oil. Toss through the chicken. Set aside to marinate, 5-10 minutes. RUBY BEETS: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). FRY IT UP: When the roast has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, fry the marinated chicken strips until golden and cooked through, 1-2 minutes per side.
What should be prepared from my kitchen to make Cajun Grilled Chicken?
Beetroot Chunks, Borlotti Beans, Chicken, Free-range Chicken Mini Fillets, Garlic Cloves, Green Leaves, Guacamole, NOMU Cajun Rub, Piquanté Peppers, Spring Onion, Spring Onions, Sun-Dried Tomatoes, Tomato, Tomatoes
How many calories does Cajun Grilled Chicken have?
692 calories
How much fat content does Cajun Grilled Chicken have?
grams
Woolies Products in this dish
