The grilled cheese is usually everyone’s favourite part of a dish, from Italian classics like pizza to lasagne. With this meal, that will be the case too, Chef! A golden dome of grilled cheddar cheese covers an earthy spinach & cream cheese coating over NOMU Italian Rub-spiced chicken breast. Served with oven-roasted butternut and a zesty baby tomato, fresh greens & pumpkin seed salad. Garnished with delicate chives.
Serving guide
Choose your portion size.
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Spinach
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the Spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning.
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season.
CHEESY Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the Butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes.
NUTTY SALAD
In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds.
ADMIRE YOUR WORK
Plate up the cheesy Chicken and side with the Butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Spinach
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the Spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning.
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season.
CHEESY Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the Butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes.
NUTTY SALAD
In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds.
ADMIRE YOUR WORK
Plate up the cheesy Chicken and side with the Butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Spinach
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the Spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning.
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season.
CHEESY Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the Butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes.
NUTTY SALAD
In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds.
ADMIRE YOUR WORK
Plate up the cheesy Chicken and side with the Butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Spinach
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the Spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning.
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season.
CHEESY Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the Butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes.
NUTTY SALAD
In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds.
ADMIRE YOUR WORK
Plate up the cheesy Chicken and side with the Butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.77
for 4 servings · R33.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cheddar Cheese needs 120 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 14% of packR24.00
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Cream Cheese needs 125 mlMULTIGRAIN WAVES™ Chilli Cream Cheese Nibbles 30 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 125 mlLemon Juice 500 ml 500 ml at R29.99 · 25% of packR7.50
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bubbling Cheese & Spinach Chicken?
The preparation time for Bubbling Cheese & Spinach Chicken with roasted butternut is between 25 and 45 minutes.
What is the total time required to make Bubbling Cheese & Spinach Chicken with roasted butternut?
The total time required to make Bubbling Cheese & Spinach Chicken with roasted butternut is between 40 and 60 minutes.
How many servings does Bubbling Cheese & Spinach Chicken provide?
4 servings
What are the main ingredients in Bubbling Cheese & Spinach Chicken?
Baby Tomato, Butternut, Cheddar Cheese, Chicken, Chicken Breast, Cream Cheese, Fresh Chives, Lemon Juice, NOMU Italian Rub, Pumpkin Seeds, Salad Leaves, Spinach
What is the nutritional information of Bubbling Cheese & Spinach Chicken?
Calories: 629, Carbs: 38 grams, Fat: grams, Protein: 54 grams, Sugar: 10.7 grams, Salt: 790 grams
How do I prepare Bubbling Cheese & Spinach Chicken?
ADMIRE YOUR WORK: Plate up the cheesy chicken and side with the butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef! NUTTY SALAD: In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds. CHEESY CHICKEN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes. BUTTERFLY CHICKEN: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season. CREAMY SPINACH: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning. TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Bubbling Cheese & Spinach Chicken?
Baby Tomato, Butternut, Cheddar Cheese, Chicken, Chicken Breast, Cream Cheese, Fresh Chives, Lemon Juice, NOMU Italian Rub, Pumpkin Seeds, Salad Leaves, Spinach
How many calories does Bubbling Cheese & Spinach Chicken have?
629 calories
How much fat content does Bubbling Cheese & Spinach Chicken have?
grams