A gorgeous green dressing made from fresh herbs, creamy guacamole, sour cream and zesty lemon juice. A smear of the sauce is topped with golden-roasted chicken spiced with smoked paprika, and sided with roasted carrot and a baby marrow & red pepper salad. Go and feel like a goddess in the kitchen, Chef!
Chicken & Green Goddess Sauce
Chicken & Green Goddess Sauce
with roasted carrot wedges & a baby marrow salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Carrot
- Chicken
- Free-range Chicken Pieces
- Guacamole
- Lemon
- Lemons
- Mixed Herbs
- Red Bell Pepper
- Red Bell Peppers
- Salad Leaves
- Smoked Paprika
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
TEAM Chicken/" title="View all our recipes with Chicken at eCook">Chicken & Carrot
Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and the Carrot wedges on a roasting tray. Pat the chicken dry with paper towel. Coat the carrot & chicken in oil, seasoning, and the paprika. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
ALWAYS BE MY Baby Marrow
Rinse, trim and cut the Baby Marrow into rounds. Rinse, pick, and roughly chop the Mixed Herbs. Rinse, deseed, and cut ½ the red pepper into strips. Rinse and roughly shred the Salad Leaves.
GOLDEN ROUNDS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the Baby Marrow rounds and fry until golden, 3-4 minutes (shifting occasionally). Season, squeeze over some Lemon juice, and set aside.
SENSATIONAL SAUCE
In a blender, add ¾ of the chopped herbs, the Guacamole, the Sour Cream, the juice of 1 Lemon wedge, the lemon zest, a splash of water, and seasoning. Blend until smooth. Loosen with a splash of water, if necessary.
COMBINE TO DINE
In a salad bowl, combine the shredded leaves, the pepper strips, the browned Baby Marrow, seasoning, and a drizzle of olive oil.
GET SOME DINNER, CHEF!
Smear the green goddess sauce on the plate. Top with the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken & Carrot. Side with the Baby Marrow salad. Sprinkle over the remaining herbs. Delish, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
Carrot - 120g
Smoked Paprika - 10ml
Baby Marrow - 100g
Mixed Herbs - 8g
Red Bell Pepper - 1
Salad Leaves - 20g
Lemon - 1
Guacamole - 40g
Sour Cream - 20ml
TEAM Chicken/" title="View all our recipes with Chicken at eCook">Chicken & Carrot
Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and the Carrot wedges on a roasting tray. Pat the chicken dry with paper towel. Coat the carrot & chicken in oil, seasoning, and the paprika. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
ALWAYS BE MY Baby Marrow
Rinse, trim and cut the Baby Marrow into rounds. Rinse, pick, and roughly chop the Mixed Herbs. Rinse, deseed, and cut the red pepper into strips. Rinse and roughly shred the Salad Leaves.
GOLDEN ROUNDS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the Baby Marrow rounds and fry until golden, 3-4 minutes (shifting occasionally). Season, squeeze over some Lemon juice, and set aside.
SENSATIONAL SAUCE
In a blender, add ¾ of the chopped herbs, the Guacamole, the Sour Cream, the juice of 2 Lemon wedges, the lemon zest, a splash of water, and seasoning. Blend until smooth. Loosen with a splash of water, if necessary.
COMBINE TO DINE
In a salad bowl, combine the shredded leaves, the pepper strips, the browned Baby Marrow, seasoning, and a drizzle of olive oil.
GET SOME DINNER, CHEF!
Smear the green goddess sauce on the plate. Top with the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken & Carrot. Side with the Baby Marrow salad. Sprinkle over the remaining herbs. Delish, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
Carrot - 240g
Smoked Paprika - 20ml
Baby Marrow - 200g
Mixed Herbs - 16g
Red Bell Pepper - 1
Salad Leaves - 40g
Lemon - 1
Guacamole - 80g
Sour Cream - 40ml
TEAM Chicken/" title="View all our recipes with Chicken at eCook">Chicken & Carrot
Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and the Carrot wedges on a roasting tray. Pat the chicken dry with paper towel. Coat the carrot & chicken in oil, seasoning, and the paprika. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
ALWAYS BE MY Baby Marrow
Rinse, trim and cut the Baby Marrow into rounds. Rinse, pick, and roughly chop the Mixed Herbs. Rinse, deseed, and cut 1½ of the red peppers into strips. Rinse and roughly shred the Salad Leaves.
GOLDEN ROUNDS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the Baby Marrow rounds and fry until golden, 4-5 minutes (shifting occasionally). Season, squeeze over some Lemon juice, and set aside.
SENSATIONAL SAUCE
In a blender, add ¾ of the chopped herbs, the Guacamole, the Sour Cream, the juice of 3 Lemon wedges, the lemon zest, a splash of water, and seasoning. Blend until smooth. Loosen with a splash of water, if necessary.
COMBINE TO DINE
In a salad bowl, combine the shredded leaves, the pepper strips, the browned Baby Marrow, seasoning, and a drizzle of olive oil.
GET SOME DINNER, CHEF!
Smear the green goddess sauce on the plate. Top with the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken & Carrot. Side with the Baby Marrow salad. Sprinkle over the remaining herbs. Delish, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 6
Carrot - 360g
Smoked Paprika - 30ml
Baby Marrow - 300g
Mixed Herbs - 24g
Red Bell Peppers - 2
Salad Leaves - 60g
Lemons - 2
Guacamole - 120g
Sour Cream - 60ml
TEAM Chicken/" title="View all our recipes with Chicken at eCook">Chicken & Carrot
Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and the Carrot wedges on a roasting tray. Pat the chicken dry with paper towel. Coat the carrot & chicken in oil, seasoning, and the paprika. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
ALWAYS BE MY Baby Marrow
Rinse, trim and cut the Baby Marrow into rounds. Rinse, pick, and roughly chop the Mixed Herbs. Rinse, deseed, and cut the red peppers into strips. Rinse and roughly shred the Salad Leaves.
GOLDEN ROUNDS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the Baby Marrow rounds and fry until golden, 4-5 minutes (shifting occasionally). Season, squeeze over some Lemon juice, and set aside.
SENSATIONAL SAUCE
In a blender, add ¾ of the chopped herbs, the Guacamole, the Sour Cream, the juice of 4 Lemon wedges, the lemon zest, a splash of water, and seasoning. Blend until smooth. Loosen with a splash of water, if necessary.
COMBINE TO DINE
In a salad bowl, combine the shredded leaves, the pepper strips, the browned Baby Marrow, seasoning, and a drizzle of olive oil.
GET SOME DINNER, CHEF!
Smear the green goddess sauce on the plate. Top with the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken & Carrot. Side with the Baby Marrow salad. Sprinkle over the remaining herbs. Delish, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
Carrot - 480g
Smoked Paprika - 40ml
Baby Marrow - 400g
Mixed Herbs - 30g
Red Bell Peppers - 2
Salad Leaves - 80g
Lemons - 2
Guacamole - 160g
Sour Cream - 80ml
Frequently Asked Questions
What is the preparation time for Chicken & Green Goddess Sauce?
The preparation time for Chicken & Green Goddess Sauce with roasted carrot wedges & a baby marrow salad is between 25 and 40 minutes.
What is the total time required to make Chicken & Green Goddess Sauce with roasted carrot wedges & a baby marrow salad?
The total time required to make Chicken & Green Goddess Sauce with roasted carrot wedges & a baby marrow salad is between 40 and 55 minutes.
How many servings does Chicken & Green Goddess Sauce provide?
4 servings
What are the main ingredients in Chicken & Green Goddess Sauce?
Baby Marrow, Carrot, Chicken, Free-range Chicken Pieces, Guacamole, Lemon, Lemons, Mixed Herbs, Red Bell Pepper, Red Bell Peppers, Salad Leaves, Smoked Paprika, Sour Cream
What is the nutritional information of Chicken & Green Goddess Sauce?
Calories: 692, Carbs: 31 grams, Fat: grams, Protein: 55.5 grams, Sugar: 16.9 grams, Salt: 171 grams
How do I prepare Chicken & Green Goddess Sauce?
TEAM CHICKEN & CARROT: Preheat the oven to 200°C. Place the chicken pieces and the carrot wedges on a roasting tray. Pat the chicken dry with paper towel. Coat the carrot & chicken in oil, seasoning, and the paprika. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). ALWAYS BE MY BABY MARROW: Rinse, trim and cut the baby marrow into rounds. Rinse, pick, and roughly chop the mixed herbs. Rinse, deseed, and cut the red pepper into strips. Rinse and roughly shred the salad leaves. GOLDEN ROUNDS: Place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry until golden, 3-4 minutes (shifting occasionally). Season, squeeze over some lemon juice, and set aside. SENSATIONAL SAUCE: In a blender, add ¾ of the chopped herbs, the guacamole, the sour cream, the juice of 2 lemon wedges, the lemon zest, a splash of water, and seasoning. Blend until smooth. Loosen with a splash of water, if necessary. COMBINE TO DINE: In a salad bowl, combine the shredded leaves, the pepper strips, the browned baby marrow, seasoning, and a drizzle of olive oil. GET SOME DINNER, CHEF!: Smear the green goddess sauce on the plate. Top with the roasted chicken & carrot. Side with the baby marrow salad. Sprinkle over the remaining herbs. Delish, Chef!
What should be prepared from my kitchen to make Chicken & Green Goddess Sauce?
Baby Marrow, Carrot, Chicken, Free-range Chicken Pieces, Guacamole, Lemon, Lemons, Mixed Herbs, Red Bell Pepper, Red Bell Peppers, Salad Leaves, Smoked Paprika, Sour Cream
How many calories does Chicken & Green Goddess Sauce have?
692 calories
How much fat content does Chicken & Green Goddess Sauce have?
grams
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