Juicy butter-basted chicken breast is served alongside oven-roasted carrots & baby potatoes coated in grated Italian-style hard cheese & paprika spice. Sided with a classic feta & olive salad. All that’s left is to add the spicy honey mayo, and you’ve got yourself a winner!
Chicken & Cheese-crusted Carrots
Chicken & Cheese-crusted Carrots
with hot honey mayo & a fresh green salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Baby Potatos
- Carrot
- Carrot Spice
- Chicken
- Chilli Oil
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Grated Italian-style Hard Cheese
- Honey
- Lemon
- NOMU Italian Rub
- Pitted Kalamata Olives
- Salad Leaves
- Tangy Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
VEGGIE ROAST
Preheat the oven to 200°C. Place the Carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 25-30 minutes (shifting halfway).
HOT Honey MAYO
In a small bowl, combine the mayo with the Honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside.
PANFRIED 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, 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 and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC SALAD
To a salad bowl, add the rinsed salad leaves. Toss with the crumbled feta, the chopped olives, the juice from 1 Lemon wedge, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD!
Serve up the juicy Chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum!
VEGGIE ROAST
Preheat the oven to 200°C. Place the Carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 25-30 minutes (shifting halfway).
HOT Honey MAYO
In a small bowl, combine the mayo with the Honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside.
PANFRIED 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, 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 and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC SALAD
To a salad bowl, add the rinsed salad leaves. Toss with the crumbled feta, the chopped olives, the juice from 2 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD!
Serve up the juicy Chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum!
VEGGIE ROAST
Preheat the oven to 200°C. Place the Carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 30-35 minutes (shifting halfway).
HOT Honey MAYO
In a small bowl, combine the mayo with the Honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside.
PANFRIED 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, 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 and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC SALAD
To a salad bowl, add the rinsed salad leaves. Toss with the crumbled feta, the chopped olives, the juice from 3 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD!
Serve up the juicy Chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum!
VEGGIE ROAST
Preheat the oven to 200°C. Place the Carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 30-35 minutes (shifting halfway).
HOT Honey MAYO
In a small bowl, combine the mayo with the Honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside.
PANFRIED 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, 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 and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC SALAD
To a salad bowl, add the rinsed salad leaves. Toss with the crumbled feta, the chopped olives, a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD!
Serve up the juicy Chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum!
Frequently Asked Questions
What is the preparation time for Chicken & Cheese-crusted Carrots?
The preparation time for Chicken & Cheese-crusted Carrots with hot honey mayo & a fresh green salad is between 25 and 45 minutes.
What is the total time required to make Chicken & Cheese-crusted Carrots with hot honey mayo & a fresh green salad?
The total time required to make Chicken & Cheese-crusted Carrots with hot honey mayo & a fresh green salad is between 40 and 60 minutes.
How many servings does Chicken & Cheese-crusted Carrots provide?
4 servings
What are the main ingredients in Chicken & Cheese-crusted Carrots?
Baby Potatoes, Baby Potatos, Carrot, Carrot Spice, Chicken, Chilli Oil, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Grated Italian-style Hard Cheese, Honey, Lemon, NOMU Italian Rub, Pitted Kalamata Olives, Salad Leaves, Tangy Mayo
What is the nutritional information of Chicken & Cheese-crusted Carrots?
Calories: 1089, Carbs: 81 grams, Fat: grams, Protein: 56.5 grams, Sugar: 32.6 grams, Salt: 1488 grams
How do I prepare Chicken & Cheese-crusted Carrots?
CLASSIC SALAD: To a salad bowl, add the rinsed salad leaves. Toss with the crumbled feta, the chopped olives, the juice from 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside. HOT HONEY MAYO: In a small bowl, combine the mayo with the honey, the chilli oil (to taste), a squeeze of lemon juice (to taste), the lemon zest (to taste), and seasoning. Set aside. PANFRIED 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, 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 and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning. LOOKING GOOD!: Serve up the juicy chicken slices drizzled with any reserved pan juices. Side with the cheese-crusted carrots & potatoes and the fresh dressed salad. Drizzle with the hot honey mayo and serve whatever’s remaining on the side for dunking. Yum! VEGGIE ROAST: Preheat the oven to 200°C. Place the carrot wedges and the baby potato halves in a bowl and toss with a drizzle of oil, the carrot spice, and seasoning. Spread the dressed veg on a roasting tray. Coat in the grated hard cheese and roast in the hot oven until golden and the cheese is crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Chicken & Cheese-crusted Carrots?
Baby Potatoes, Baby Potatos, Carrot, Carrot Spice, Chicken, Chilli Oil, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Grated Italian-style Hard Cheese, Honey, Lemon, NOMU Italian Rub, Pitted Kalamata Olives, Salad Leaves, Tangy Mayo
How many calories does Chicken & Cheese-crusted Carrots have?
1089 calories
How much fat content does Chicken & Cheese-crusted Carrots have?
grams
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