What would summer on a plate look like, Chef? Wonder no more, when you see this beautiful salad featuring charred stonefruit slices, creamy crumblings of goat’s cheese, roasted beets & onion wedges, with golden chicken and crunchy almonds as garnishing.
Chicken, Roasted Beets & Goat’s Cheese
Chicken, Roasted Beets & Goat’s Cheese
with grilled stone fruit
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Chevin Goats Cheese
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- NOMU Italian Rub
- Onion
- Onions
- Red Wine Vinegar
- Salad Leaves
- Stone Fruit
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
POP THE VEG IN THE OVEN
Preheat the oven to 200°C. Spread the Beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
BUTTERY 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. 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.
STONE FRUIT
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the stone fruit until charred, 1-2 minutes per side. Remove from the pan and season.
DRESSED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Add the shredded leaves, ½ the toasted nuts, and the grilled stone fruit.
GLORIOUS GRUB
Plate up the roasted veg, and the fresh salad. Crumble over the goat's cheese, and scatter over the remaining nuts. Side with the fried Chicken slices. Enjoy, Chef!
POP THE VEG IN THE OVEN
Preheat the oven to 200°C. Spread the Beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
BUTTERY 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. 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.
STONE FRUIT
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the stone fruit until charred, 1-2 minutes per side. Remove from the pan and season.
DRESSED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Add the shredded leaves, ½ the toasted nuts, and the grilled stone fruit.
GLORIOUS GRUB
Plate up the roasted veg, and the fresh salad. Crumble over the goat's cheese, and scatter over the remaining nuts. Side with the fried Chicken slices. Enjoy, Chef!
POP THE VEG IN THE OVEN
Preheat the oven to 200°C. Spread the Beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
BUTTERY 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. 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.
STONE FRUIT
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the stone fruit until charred, 1-2 minutes per side. Remove from the pan and season.
DRESSED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Add the shredded leaves, ½ the toasted nuts, and the grilled stone fruit.
GLORIOUS GRUB
Plate up the roasted veg, and the fresh salad. Crumble over the goat's cheese, and scatter over the remaining nuts. Side with the fried Chicken slices. Enjoy, Chef!
POP THE VEG IN THE OVEN
Preheat the oven to 200°C. Spread the Beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
BUTTERY 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. 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.
STONE FRUIT
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the stone fruit until charred, 1-2 minutes per side. Remove from the pan and season.
DRESSED SALAD
In a bowl combine the vinegar, a drizzle of olive oil, and seasoning. Add the shredded leaves, ½ the toasted nuts, and the grilled stone fruit.
GLORIOUS GRUB
Plate up the roasted veg, and the fresh salad. Crumble over the goat's cheese, and scatter over the remaining nuts. Side with the fried Chicken slices. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Chicken, Roasted Beets & Goat’s Cheese?
The preparation time for Chicken, Roasted Beets & Goat’s Cheese with grilled stone fruit is between 25 and 45 minutes.
What is the total time required to make Chicken, Roasted Beets & Goat’s Cheese with grilled stone fruit?
The total time required to make Chicken, Roasted Beets & Goat’s Cheese with grilled stone fruit is between 40 and 60 minutes.
How many servings does Chicken, Roasted Beets & Goat’s Cheese provide?
4 servings
What are the main ingredients in Chicken, Roasted Beets & Goat’s Cheese?
Almonds, Beetroot, Chevin Goats Cheese, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, NOMU Italian Rub, Onion, Onions, Red Wine Vinegar, Salad Leaves, Stone Fruit
What is the nutritional information of Chicken, Roasted Beets & Goat’s Cheese?
Calories: 487, Carbs: 39 grams, Fat: grams, Protein: 47.5 grams, Sugar: 18.8 grams, Salt: 602 grams
How do I prepare Chicken, Roasted Beets & Goat’s Cheese?
STONE FRUIT: Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the stone fruit until charred, 1-2 minutes per side. Remove from the pan and season. GLORIOUS GRUB: Plate up the roasted veg, and the fresh salad. Crumble over the goat's cheese, and scatter over the remaining nuts. Side with the fried chicken slices. Enjoy, Chef! A IS FOR ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside. POP THE VEG IN THE OVEN: Preheat the oven to 200°C. Spread the beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). BUTTERY 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. 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. DRESSED SALAD: In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Add the shredded leaves, ½ the toasted nuts, and the grilled stone fruit.
What should be prepared from my kitchen to make Chicken, Roasted Beets & Goat’s Cheese?
Almonds, Beetroot, Chevin Goats Cheese, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, NOMU Italian Rub, Onion, Onions, Red Wine Vinegar, Salad Leaves, Stone Fruit
How many calories does Chicken, Roasted Beets & Goat’s Cheese have?
487 calories
How much fat content does Chicken, Roasted Beets & Goat’s Cheese have?
grams
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