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
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
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).
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.
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.
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).
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
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).
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.
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.
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).
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
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).
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.
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.
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).
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
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).
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.
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.
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).
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
