What are the main ingredients in Asado Chicken Breast?

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

What is the nutritional information of Asado Chicken Breast?

Calories: 436, Carbs: 53 grams, Fat: grams, Protein: 44.3 grams, Sugar: 26.3 grams, Salt: 1497 grams

How do I prepare Asado Chicken Breast?

SALSA STEP: In a separate bowl, combine the remaining diced onion (to taste) with the chopped pineapple, the jalapeño relish, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside. DINNER’S READY!: Plate up the golden chicken, drizzled with the sauce. Serve the roasted pumpkin and sauteed spinach alongside. Place the fresh salsa on the side and garnish with the remaining coriander. TURN INTO A SAUCE: Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 2-3 minutes. Remove from the heat. JUICY CHICKEN: Return the pan to medium heat with a drizzle of oil. Remove the chicken from the marinade, reserving the marinade behind in the bowl. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning. ON TO THE SPINACH: Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the remaining grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix through the rinsed spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pan, cover and set aside. ASADO MARINADE: Dilute ½ the stock sachet in a bowl with 100ml of boiling water. Mix through the Asado seasoning, ½ the grated garlic, a drizzle of oil and seasoning. Pat the chicken dry with paper towel and add to the marinade. Mix and set aside. IN GOES THE PUMPKIN: Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Asado Chicken Breast?

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

Asado Chicken Breast

Name: Asado Chicken Breast
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

What should we cook today, Chef? Let’s do asado! Originating from the Spanish word ‘asar’, which means to grill, this Argentinian dish will bring flavours of an outdoor braai indoors. A special UCOOK Asado spice coats a chicken breast, sided with roasted pumpkin and a pineapple & jalapeño salsa.

Asado Chicken Breast

with pumpkin & sauteed spinach

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Asado Seasoning
Chicken
Chicken Stock Sachet
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Garlic Clove
Garlic Cloves
Jalapeño Relish
Onion
Onions
Pineapple Pieces
Pumpkin Chucks
Pumpkin Chunks
Spinach

From your kitchen:

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

Serves 1

IN GOES THE PUMPKIN
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ASADO MARINADE
Dilute ½ the stock sachet in a bowl with 50ml of boiling water. Mix through the Asado seasoning, ½ the grated garlic, a drizzle of oil and seasoning. Pat the chicken dry with paper towel and add to the marinade. Mix and set aside.
ON TO THE SPINACH
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the remaining grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix through the rinsed spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pan, cover and set aside.
JUICY CHICKEN
Return the pan to medium heat with a drizzle of oil. Remove the chicken from the marinade, reserving the marinade behind in the bowl. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TURN INTO A SAUCE
Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 2-3 minutes. Remove from the heat.
SALSA STEP
In a separate bowl, combine the remaining diced onion (to taste) with the chopped pineapple, the jalapeño relish, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
DINNER’S READY!
Plate up the golden chicken, drizzled with the sauce. Serve the roasted pumpkin and sauteed spinach alongside. Place the fresh salsa on the side and garnish with the remaining coriander.

Pumpkin Chunks - 250g
Chicken Stock Sachet - 1
Asado Seasoning - 20ml
Garlic Clove - 1
Free-range Chicken Breast - 1
Onion - 1
Spinach - 40g
Pineapple Pieces - 40g
Jalapeño Relish - 20ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

IN GOES THE PUMPKIN
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ASADO MARINADE
Dilute ½ the stock sachet in a bowl with 100ml of boiling water. Mix through the Asado seasoning, ½ the grated garlic, a drizzle of oil and seasoning. Pat the chicken dry with paper towel and add to the marinade. Mix and set aside.
ON TO THE SPINACH
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 4-5 minutes (shifting occasionally). Add the remaining grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix through the rinsed spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pan, cover and set aside.
JUICY CHICKEN
Return the pan to medium heat with a drizzle of oil. Remove the chicken from the marinade, reserving the marinade behind in the bowl. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TURN INTO A SAUCE
Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 2-3 minutes. Remove from the heat.
SALSA STEP
In a separate bowl, combine the remaining diced onion (to taste) with the chopped pineapple, the jalapeño relish, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
DINNER’S READY!
Plate up the golden chicken, drizzled with the sauce. Serve the roasted pumpkin and sauteed spinach alongside. Place the fresh salsa on the side and garnish with the remaining coriander.

Pumpkin Chunks - 500g
Chicken Stock Sachet - 1
Asado Seasoning - 60ml
Garlic Clove - 1
Free-range Chicken Breasts - 2
Onion - 1
Spinach - 80g
Pineapple Pieces - 80g
Jalapeño Relish - 40ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

IN GOES THE PUMPKIN
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
ASADO MARINADE
Dilute the stock sachet in a bowl with 150ml of boiling water. Mix through the Asado seasoning, ½ the grated garlic, a drizzle of oil and seasoning. Pat the chicken dry with paper towel and add to the marinade. Mix and set aside.
ON TO THE SPINACH
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 6-7 minutes (shifting occasionally). Add the remaining grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix through the rinsed spinach until wilted, 2-3 minutes (shifting occasionally). Remove from the pan, cover and set aside.
JUICY CHICKEN
Return the pan to medium heat with a drizzle of oil. Remove the chicken from the marinade, reserving the marinade behind in the bowl. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TURN INTO A SAUCE
Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 3-4 minutes. Remove from the heat.
SALSA STEP
In a separate bowl, combine the remaining diced onion (to taste) with the chopped pineapple, the jalapeño relish, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
DINNER’S READY!
Plate up the golden chicken, drizzled with the sauce. Serve the roasted pumpkin and sauteed spinach alongside. Place the fresh salsa on the side and garnish with the remaining coriander.

Pumpkin Chucks - 750g
Chicken Stock Sachet - 1
Asado Seasoning - 1
Garlic Cloves - 2
Free-range Chicken Breasts - 3
Onions - 2
Spinach - 120g
Pineapple Pieces - 120g
Jalapeño Relish - 60ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

IN GOES THE PUMPKIN
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
ASADO MARINADE
Dilute the stock sachet in a bowl with 200ml of boiling water. Mix through the Asado seasoning, ½ the grated garlic, a drizzle of oil and seasoning. Pat the chicken dry with paper towel and add to the marinade. Mix and set aside.
ON TO THE SPINACH
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry ½ the diced onion until golden, 6-7 minutes (shifting occasionally). Add the remaining grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix through the rinsed spinach until wilted, 2-3 minutes (shifting occasionally). Remove from the pan, cover and set aside.
JUICY CHICKEN
Return the pan to medium heat with a drizzle of oil. Remove the chicken from the marinade, reserving the marinade behind in the bowl. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TURN INTO A SAUCE
Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 3-4 minutes. Remove from the heat.
SALSA STEP
In a separate bowl, combine the remaining diced onion (to taste) with the chopped pineapple, the jalapeño relish, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
DINNER’S READY!
Plate up the golden chicken, drizzled with the sauce. Serve the roasted pumpkin and sauteed spinach alongside. Place the fresh salsa on the side and garnish with the remaining coriander.