Chicken & Chimichurri Roasted Veg

Meaty mushrooms, baby marrows and Pesto Princess Chimichurri Sauce-coated beetroot & carrot are tossed with crunchy salad leaves, tangy baby tomatoes, and golden chicken mini fillets. Served with fresh, cooling mint leaves.

Chicken & Chimichurri Roasted Veg

with fresh mint

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

  • Baby Marrow
  • Baby Tomatoes
  • Beetroot Chunks
  • Button Mushrooms
  • Carrot
  • Celery Stalk
  • Celery Stalks
  • Chicken
  • Free-range Chicken Mini Fillets
  • Fresh Mint
  • Pesto Princess Chimichurri Sauce
  • Salad Leaves

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
  • Paper Towel
Photo of Chicken & Chimichurri Roasted Veg
  1. ROAST WITH THE MOST

    Preheat the oven to 200°C. Spread the carrot and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. GOLDEN CHICKEN

    Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.

  3. MUSHROOMS & MARROWS

    Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.

  4. CHIMICHURRI VEG

    Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary).

  5. A GREAT PLATE

    In a big salad bowl, toss together the shredded salad leaves, the baby tomatoes, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the chicken. Drizzle over the remaining chimichurri and garnish with the mint.

  • Carrot - 120g

  • Beetroot Chunks - 200g

  • Free-range Chicken Mini Fillets - 150g

  • Button Mushrooms - 125g

  • Baby Marrow - 100g

  • Pesto Princess Chimichurri Sauce - 40ml

  • Salad Leaves - 20g

  • Baby Tomatoes - 80g

  • Celery Stalk - 1

  • Fresh Mint - 3g

  1. ROAST WITH THE MOST

    Preheat the oven to 200°C. Spread the carrot and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. GOLDEN CHICKEN

    Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.

  3. MUSHROOMS & MARROWS

    Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.

  4. CHIMICHURRI VEG

    Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary).

  5. A GREAT PLATE

    In a big salad bowl, toss together the shredded salad leaves, the baby tomatoes, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the chicken. Drizzle over the remaining chimichurri and garnish with the mint.

  • Carrot - 240g

  • Beetroot Chunks - 400g

  • Free-range Chicken Mini Fillets - 300g

  • Button Mushrooms - 250g

  • Baby Marrow - 200g

  • Pesto Princess Chimichurri Sauce - 80ml

  • Salad Leaves - 40g

  • Baby Tomatoes - 160g

  • Celery Stalks - 2

  • Fresh Mint - 5g

  1. ROAST WITH THE MOST

    Preheat the oven to 200°C. Spread the carrot and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).

  2. GOLDEN CHICKEN

    Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.

  3. MUSHROOMS & MARROWS

    Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.

  4. CHIMICHURRI VEG

    Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary).

  5. A GREAT PLATE

    In a big salad bowl, toss together the shredded salad leaves, the baby tomatoes, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the chicken. Drizzle over the remaining chimichurri and garnish with the mint.

  • Carrot - 360g

  • Beetroot Chunks - 600g

  • Free-range Chicken Mini Fillets - 450g

  • Button Mushrooms - 375g

  • Baby Marrow - 300g

  • Pesto Princess Chimichurri Sauce - 125ml

  • Salad Leaves - 60g

  • Baby Tomatoes - 240g

  • Celery Stalks - 3

  • Fresh Mint - 8g

  1. ROAST WITH THE MOST

    Preheat the oven to 200°C. Spread the carrot and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).

  2. GOLDEN CHICKEN

    Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.

  3. MUSHROOMS & MARROWS

    Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.

  4. CHIMICHURRI VEG

    Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary).

  5. A GREAT PLATE

    In a big salad bowl, toss together the shredded salad leaves, the baby tomatoes, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the chicken. Drizzle over the remaining chimichurri and garnish with the mint.

  • Carrot - 480g

  • Beetroot Chunks - 800g

  • Free-range Chicken Mini Fillets - 600g

  • Button Mushrooms - 500g

  • Baby Marrow - 400g

  • Pesto Princess Chimichurri Sauce - 160ml

  • Salad Leaves - 80g

  • Baby Tomatoes - 320g

  • Celery Stalks - 4

  • Fresh Mint - 10g

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Carrot & Celery Fingers 200 g

Carrot & Celery Fingers 200 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Views: 126