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
Asado Chicken Breast
with pumpkin & sauteed spinach
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Asado Chicken Breast?
The preparation time for Asado Chicken Breast with pumpkin & sauteed spinach is between 25 and 40 minutes.
What is the total time required to make Asado Chicken Breast with pumpkin & sauteed spinach?
The total time required to make Asado Chicken Breast with pumpkin & sauteed spinach is between 40 and 55 minutes.
How many servings does Asado Chicken Breast provide?
4 servings
What are the main ingredients in Asado Chicken Breast?
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
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?
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
How many calories does Asado Chicken Breast have?
436 calories
How much fat content does Asado Chicken Breast have?
grams
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