What are the main ingredients in Chicken & Creamy Green Sauce?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Paper Towel, Blender (optional)

What is the nutritional information of Chicken & Creamy Green Sauce?

Calories: 491, Carbs: 44 grams, Fat: grams, Protein: 52.9 grams, Sugar: 14 grams, Salt: 363.6 grams

How do I prepare Chicken & Creamy Green Sauce?

DINNER IS SERVED: Combine the shredded leaves with the chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken slices. Well done, Chef! CREAMY GREEN SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 4 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 4 tbsp of water, mix to combine and season. 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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. MARROWS: Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow pieces until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season. CHICK & ONION: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas and onion wedges until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway).

What should be prepared from my kitchen to make Chicken & Creamy Green Sauce?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Paper Towel, Blender (optional)

Chicken & Creamy Green Sauce

Name: Chicken & Creamy Green Sauce
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Seasoning (salt & pepper); Water; Paper Towel; Blender (optional)

The gorgeous green sauce you are about to make is the perfect addition to any salad that needs a bit of je ne sais quoi, Chef! Pan-fried garlicky peas are blended with yoghurt, which is poured over nutty chickpeas, juicy chicken slices, onion wedges & lightly charred baby marrow. Served with fresh salad leaves.

Chicken & Creamy Green Sauce

with charred baby marrow & crispy chickpeas

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Chicken
Chickpeas
Free-range Chicken Breast
Free-range Chicken Breasts
Garlic Clove
Garlic Cloves
Greek Yoghurt
NOMU Roast Rub
Onion
Onions
Peas
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Paper Towel
Blender (optional)

Serves 1

CHICK & ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas and onion wedges until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow pieces until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY GREEN SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 2 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 2 tbsp of water, mix to combine and season.
DINNER IS SERVED
Combine the shredded leaves with the chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken slices. Well done, Chef!

Chickpeas - 60g
Onion - 1
Baby Marrow - 100g
Free-range Chicken Breast - 1
NOMU Roast Rub - 5ml
Peas - 50g
Garlic Clove - 1
Greek Yoghurt - 50ml
Salad Leaves - 20g

Download the Recipe

Serves 2

CHICK & ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas and onion wedges until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow pieces until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY GREEN SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 4 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 4 tbsp of water, mix to combine and season.
DINNER IS SERVED
Combine the shredded leaves with the chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken slices. Well done, Chef!

Chickpeas - 120g
Onion - 1
Baby Marrow - 200g
Free-range Chicken Breasts - 2
NOMU Roast Rub - 10ml
Peas - 100g
Garlic Clove - 1
Greek Yoghurt - 100ml
Salad Leaves - 40g

Download the Recipe

Serves 3

CHICK & ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas and onion wedges until crispy and golden, 10-12 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 20-25 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow pieces until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and season.
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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY GREEN SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 2-3 minutes. Remove from the pan and add to the blender along with the yoghurt and 6 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 6 tbsp of water, mix to combine and season.
DINNER IS SERVED
Combine the shredded leaves with the chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken slices. Well done, Chef!

Chickpeas - 180g
Onions - 2
Baby Marrow - 300g
Free-range Chicken Breasts - 3
NOMU Roast Rub - 15ml
Peas - 150g
Garlic Cloves - 2
Greek Yoghurt - 150ml
Salad Leaves - 60g

Download the Recipe

Serves 4

CHICK & ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas and onion wedges until crispy and golden, 10-12 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 20-25 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow pieces until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and season.
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, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CREAMY GREEN SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the peas and the grated garlic until fragrant, 2-3 minutes. Remove from the pan and add to the blender along with the sour yoghurt and 8 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 8 tbsp of water, mix to combine and season.
DINNER IS SERVED
Combine the shredded leaves with the chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken slices. Well done, Chef!