A hearty chicken roast dinner that’s easy to make and even easier to eat. Chunks of roasted beetroot and butternut sit next to crispy chicken pieces, topped with crunchy cabbage. Sided with a minty salad containing pops of fresh peas and creamy feta.
Chicken, Roast Cabbage & Veg
Chicken, Roast Cabbage & Veg
with almonds & Danish-style feta
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Butternut Chunks
- Cabbage
- Chicken
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Mint
- Green Leaves
- NOMU Poultry Rub
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LIVING ON THE VEG
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces and Beetroot chunks on a roasting tray. Coat in oil and season. Pop in the hot oven and roast for 35-40 minutes until cooked through and slightly crispy, shifting halfway.
IN GOES THE Chicken & Cabbage
Pat dry the Chicken pieces with paper towel. Place on a separate roasting tray with the Cabbage chunks. Coat in oil, the rub, and season. Roast in the oven for 25-30 minutes.
CHOP CHOP
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
CAN I HAVE SOME MORE, Peas?
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of oil and ¾ of the crumbled feta. Season and set aside until serving.
WINNER DINNER!
Plate up the crispy Chicken pieces, side with the roasted veg and scatter the Cabbage over the roast. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted Almonds, and there you have it!
LIVING ON THE VEG
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces and Beetroot chunks on a roasting tray. Coat in oil and season. Pop in the hot oven and roast for 35-40 minutes until cooked through and slightly crispy, shifting halfway.
IN GOES THE Chicken & Cabbage
Pat dry the Chicken pieces with paper towel. Place on a separate roasting tray with the Cabbage chunks. Coat in oil, the rub, and season. Roast in the oven for 25-30 minutes.
CHOP CHOP
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
CAN I HAVE SOME MORE, Peas?
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of oil and ¾ of the crumbled feta. Season and set aside until serving.
WINNER DINNER!
Plate up the crispy Chicken pieces, side with the roasted veg and scatter the Cabbage over the roast. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted Almonds, and there you have it!
LIVING ON THE VEG
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces and Beetroot chunks on a roasting tray. Coat in oil and season. Pop in the hot oven and roast for 40-45 minutes until cooked through and slightly crispy, shifting halfway.
IN GOES THE Chicken & Cabbage
Pat dry the Chicken pieces with paper towel. Place on a separate roasting tray with the Cabbage chunks. Coat in oil, the rub, and season. Roast in the oven for 30-35 minutes.
CHOP CHOP
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
CAN I HAVE SOME MORE, Peas?
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of oil and ¾ of the crumbled feta. Season and set aside until serving.
WINNER DINNER!
Plate up the crispy Chicken pieces, side with the roasted veg and scatter the Cabbage over the roast. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted Almonds, and there you have it!
LIVING ON THE VEG
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces and Beetroot chunks on a roasting tray. Coat in oil and season. Pop in the hot oven and roast for 40-45 minutes until cooked through and slightly crispy, shifting halfway.
IN GOES THE Chicken & Cabbage
Pat dry the Chicken pieces with paper towel. Place on a separate roasting tray with the Cabbage chunks. Coat in oil, the rub, and season. Roast in the oven for 30-35 minutes.
CHOP CHOP
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
CAN I HAVE SOME MORE, Peas?
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of oil and ¾ of the crumbled feta. Season and set aside until serving.
WINNER DINNER!
Plate up the crispy Chicken pieces, side with the roasted veg and scatter the Cabbage over the roast. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted Almonds, and there you have it!
Frequently Asked Questions
What is the preparation time for Chicken, Roast Cabbage & Veg?
The preparation time for Chicken, Roast Cabbage & Veg with almonds & Danish-style feta is between 15 and 30 minutes.
What is the total time required to make Chicken, Roast Cabbage & Veg with almonds & Danish-style feta?
The total time required to make Chicken, Roast Cabbage & Veg with almonds & Danish-style feta is between 40 and 60 minutes.
How many servings does Chicken, Roast Cabbage & Veg provide?
4 servings
What are the main ingredients in Chicken, Roast Cabbage & Veg?
Almonds, Beetroot, Butternut Chunks, Cabbage, Chicken, Danish-style Feta, Free-range Chicken Pieces, Fresh Mint, Green Leaves, NOMU Poultry Rub, Peas
What is the nutritional information of Chicken, Roast Cabbage & Veg?
Calories: 1054, Carbs: 56 grams, Fat: grams, Protein: 73.4 grams, Sugar: 18.7 grams, Salt: 1001 grams
How do I prepare Chicken, Roast Cabbage & Veg?
IN GOES THE CHICKEN & CABBAGE: Pat dry the chicken pieces with paper towel. Place on a separate roasting tray with the cabbage chunks. Coat in oil, the rub, and season. Roast in the oven for 25-30 minutes. CHOP CHOP: Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle. CAN I HAVE SOME MORE, PEAS?: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of oil and ¾ of the crumbled feta. Season and set aside until serving. WINNER DINNER!: Plate up the crispy chicken pieces, side with the roasted veg and scatter the cabbage over the roast. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted almonds, and there you have it! LIVING ON THE VEG: Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces and beetroot chunks on a roasting tray. Coat in oil and season. Pop in the hot oven and roast for 35-40 minutes until cooked through and slightly crispy, shifting halfway.
What should be prepared from my kitchen to make Chicken, Roast Cabbage & Veg?
Almonds, Beetroot, Butternut Chunks, Cabbage, Chicken, Danish-style Feta, Free-range Chicken Pieces, Fresh Mint, Green Leaves, NOMU Poultry Rub, Peas
How many calories does Chicken, Roast Cabbage & Veg have?
1054 calories
How much fat content does Chicken, Roast Cabbage & Veg have?
grams
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