Pan-grilled chicken breast is fried to golden perfection and drizzled with prego sauce. Served with peri-peri corn on the cob, roasted baby marrow & red onion, and a crunchy yoghurt slaw. Hearty and filling, the prego sauce adds a delicious depth of flavour to this dish that’s the perfect blend of flavourful and healthy.
Chicken & Peri-peri Roast
Chicken & Peri-peri Roast
with prego sauce, corn on the cob & yoghurt slaw
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Cabbage
- Chicken
- Corn On The Cob
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Low Fat Plain Yoghurt
- NOMU Peri-Peri Rub
- Prego Sauce
- Red Onion
- Red Onions
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 20-25 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning.
CRUNCHY BITS
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice ½ the Cabbage.
YOU GO GURT!
In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced Cabbage and the toasted sunflower seeds. Toss until combined.
OH, BABY BABY
When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time.
GOLDEN CHICKY
Pat the Chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning.
WINNER DINNER
Plate up the Chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef!
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 20-25 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning.
CRUNCHY BITS
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice the Cabbage.
YOU GO GURT!
In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced Cabbage and the toasted sunflower seeds. Toss until combined.
OH, BABY BABY
When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time.
GOLDEN CHICKY
Pat the Chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning.
WINNER DINNER
Plate up the Chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef!
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 25-30 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning.
CRUNCHY BITS
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice ¾ of the Cabbage.
YOU GO GURT!
In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced Cabbage and the toasted sunflower seeds. Toss until combined.
OH, BABY BABY
When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time.
GOLDEN CHICKY
Pat the Chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning.
WINNER DINNER
Plate up the Chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef!
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 25-30 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning.
CRUNCHY BITS
Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice the Cabbage.
YOU GO GURT!
In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced Cabbage and the toasted sunflower seeds. Toss until combined.
OH, BABY BABY
When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time.
GOLDEN CHICKY
Pat the Chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning.
WINNER DINNER
Plate up the Chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef!
Frequently Asked Questions
What is the preparation time for Chicken & Peri-peri Roast?
The preparation time for Chicken & Peri-peri Roast with prego sauce, corn on the cob & yoghurt slaw is between 25 and 30 minutes.
What is the total time required to make Chicken & Peri-peri Roast with prego sauce, corn on the cob & yoghurt slaw?
The total time required to make Chicken & Peri-peri Roast with prego sauce, corn on the cob & yoghurt slaw is between 30 and 35 minutes.
How many servings does Chicken & Peri-peri Roast provide?
4 servings
What are the main ingredients in Chicken & Peri-peri Roast?
Baby Marrow, Cabbage, Chicken, Corn On The Cob, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chives, Low Fat Plain Yoghurt, NOMU Peri-Peri Rub, Prego Sauce, Red Onion, Red Onions, Sunflower Seeds
What is the nutritional information of Chicken & Peri-peri Roast?
Calories: 607, Carbs: 49 grams, Fat: grams, Protein: 44.9 grams, Sugar: 25.4 grams, Salt: 784 grams
How do I prepare Chicken & Peri-peri Roast?
READY THE ROAST: Preheat the oven to 220°C. Place the corn thirds and the onion wedges on a roasting tray. Coat in oil, ⅔ of the rub, and seasoning. Roast for 20-25 minutes until browned and cooked through, shifting halfway. In a bowl, toss the baby marrow chunks with a drizzle of oil, the remaining rub, and seasoning. YOU GO GURT!: In a salad bowl, combine the yoghurt, ½ the chopped chives, and seasoning. Add the sliced cabbage and the toasted sunflower seeds. Toss until combined. OH, BABY BABY: When the roast has 10 minutes remaining, scatter the dressed baby marrows over the tray and roast for the remaining time. GOLDEN CHICKY: Pat the chicken dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When the pan is hot, fry the chicken, skin-side down, for 4-6 minutes until crispy. Flip, pop on the lid, and fry for 4-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and lightly seasoning. WINNER DINNER: Plate up the chicken slices and drizzle over some of the prego sauce. Side with the peri-peri roast veg and the yoghurt slaw. Garnish with the remaining chives. Serve with any remaining prego sauce for dunking. Excellent, Chef! CRUNCHY BITS: Place the sunflower seeds in a pan, with a lid, over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Rinse and roughly chop the chives. Thinly slice the cabbage.
What should be prepared from my kitchen to make Chicken & Peri-peri Roast?
Baby Marrow, Cabbage, Chicken, Corn On The Cob, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chives, Low Fat Plain Yoghurt, NOMU Peri-Peri Rub, Prego Sauce, Red Onion, Red Onions, Sunflower Seeds
How many calories does Chicken & Peri-peri Roast have?
607 calories
How much fat content does Chicken & Peri-peri Roast have?
grams
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