What are the main ingredients in Baby Tomato Chicken Bake?

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

What is the nutritional information of Baby Tomato Chicken Bake?

Calories: 782, Carbs: 51 grams, Fat: grams, Protein: 58.9 grams, Sugar: 17.4 grams, Salt: 880 grams

How do I prepare Baby Tomato Chicken Bake?

THE ROAST WITH THE MOST: Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces, the baby tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 50ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 30-35 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork. BOIL THE BUTTERNUT: Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. HAIL, THE KALE: Place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. DRESSED FOR DINNER: When the roast has 10 minutes remaining, pop the tray of dressed kale in the hot oven and roast until crispy. A HEARTY MEAL: Plate up the butternut mash. Serve with the roasted chicken & veg. Side with the crispy kale. Sprinkle over the picked oregano and the toasted almonds. Dive in, Chef!

What should be prepared from my kitchen to make Baby Tomato Chicken Bake?

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

Baby Tomato Chicken Bake

Name: Baby Tomato Chicken Bake
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Butter (optional); Paper Towel

NOMU rub-spiced chicken, onion & baby tomatoes are oven roasted until 100% tasty. Dressed kale also joins the culinary party along with smooth butternut mash. Everything is finished with a scattering of beautiful fresh oregano. You will love this, Chef!

Baby Tomato Chicken Bake

with butternut mash & roasted kale

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Tomatoes
Butternut Chunks
Chicken
Free-range Chicken Pieces
Fresh Oregano
Kale
NOMU Roast Rub
Pickled Bell Peppers
Red Onion
Red Onions

From your kitchen:

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

Serves 1

THE ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces, the baby tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 50ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 30-35 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork.
BOIL THE BUTTERNUT
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HAIL, THE KALE
Place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.
DRESSED FOR DINNER
When the roast has 10 minutes remaining, pop the tray of dressed kale in the hot oven and roast until crispy.
A HEARTY MEAL
Plate up the butternut mash. Serve with the roasted chicken & veg. Side with the crispy kale. Sprinkle over the picked oregano and the toasted almonds. Dive in, Chef!

Free-range Chicken Pieces - 2
Baby Tomatoes - 80g
Red Onion - 1
NOMU Roast Rub - 7,5ml
Pickled Bell Peppers - 30g
Butternut Chunks - 250g
Almonds - 10g
Kale - 50g
Fresh Oregano - 4g

Download the Recipe

Serves 2

THE ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces, the baby tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 50ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 30-35 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork.
BOIL THE BUTTERNUT
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HAIL, THE KALE
Place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.
DRESSED FOR DINNER
When the roast has 10 minutes remaining, pop the tray of dressed kale in the hot oven and roast until crispy.
A HEARTY MEAL
Plate up the butternut mash. Serve with the roasted chicken & veg. Side with the crispy kale. Sprinkle over the picked oregano and the toasted almonds. Dive in, Chef!

Free-range Chicken Pieces - 4
Baby Tomatoes - 160g
Red Onion - 1
NOMU Roast Rub - 15ml
Pickled Bell Peppers - 60g
Butternut Chunks - 500g
Almonds - 20g
Kale - 100g
Fresh Oregano - 8g

Download the Recipe

Serves 3

THE ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces, the baby tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 100ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 35-40 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork.
BOIL THE BUTTERNUT
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HAIL, THE KALE
Place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.
DRESSED FOR DINNER
When the roast has 10 minutes remaining, pop the tray of dressed kale in the hot oven and roast until crispy.
A HEARTY MEAL
Plate up the butternut mash. Serve with the roasted chicken & veg. Side with the crispy kale. Sprinkle over the picked oregano and the toasted almonds. Dive in, Chef!

Free-range Chicken Pieces - 6
Baby Tomatoes - 240g
Red Onions - 2
NOMU Roast Rub - 22,5ml
Pickled Bell Peppers - 90g
Butternut Chunks - 750g
Almonds - 30g
Kale - 150g
Fresh Oregano - 12g

Download the Recipe

Serves 4

THE ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces, the baby tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 100ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 35-40 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork.
BOIL THE BUTTERNUT
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HAIL, THE KALE
Place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.
DRESSED FOR DINNER
When the roast has 10 minutes remaining, pop the tray of dressed kale in the hot oven and roast until crispy.
A HEARTY MEAL
Plate up the butternut mash. Serve with the roasted chicken & veg. Side with the crispy kale. Sprinkle over the picked oregano and the toasted almonds. Dive in, Chef!