A hearty chicken roast dinner that’s easy to make and even easier to eat. Chunks of roasted beetroot, onion and butternut sit next to crispy chicken pieces. Sided with a minty salad containing pops of fresh peas and creamy feta.
Chicken & Roast Veg
Chicken & Roast Veg
with almonds & Danish-style feta
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Butternut Chunks
- Chicken
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Mint
- Green Leaves
- NOMU Poultry Rub
- Onion
- Onions
- 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, the Beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
IN GOES THE Chicken
Pat dry the Chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAN I HAVE SOME MORE, Peas?
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside.
WINNER DINNER!
Plate up the crispy Chicken pieces and side with the roasted veg. 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, the Beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
IN GOES THE Chicken
Pat dry the Chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAN I HAVE SOME MORE, Peas?
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside.
WINNER DINNER!
Plate up the crispy Chicken pieces and side with the roasted veg. 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, the Beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
IN GOES THE Chicken
Pat dry the Chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAN I HAVE SOME MORE, Peas?
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside.
WINNER DINNER!
Plate up the crispy Chicken pieces and side with the roasted veg. 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, the Beetroot pieces, and the onion wedge on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
IN GOES THE Chicken
Pat dry the Chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAN I HAVE SOME MORE, Peas?
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside.
WINNER DINNER!
Plate up the crispy Chicken pieces and side with the roasted veg. 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 Veg?
The preparation time for Chicken & Roast Veg with almonds & Danish-style feta is between 15 and 30 minutes.
What is the total time required to make Chicken & Roast Veg with almonds & Danish-style feta?
The total time required to make Chicken & Roast Veg with almonds & Danish-style feta is between 40 and 60 minutes.
How many servings does Chicken & Roast Veg provide?
4 servings
What are the main ingredients in Chicken & Roast Veg?
Almonds, Beetroot, Butternut Chunks, Chicken, Danish-style Feta, Free-range Chicken Pieces, Fresh Mint, Green Leaves, NOMU Poultry Rub, Onion, Onions, Peas
What is the nutritional information of Chicken & Roast Veg?
Calories: 1035, Carbs: 67 grams, Fat: grams, Protein: 70.3 grams, Sugar: 21.8 grams, Salt: 1002 grams
How do I prepare Chicken & Roast Veg?
WINNER DINNER!: Plate up the crispy chicken pieces and side with the roasted veg. 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! CAN I HAVE SOME MORE, PEAS?: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside. NUTTY: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. IN GOES THE CHICKEN: Pat dry the chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). LIVING ON THE VEG: Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces, the beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Chicken & Roast Veg?
Almonds, Beetroot, Butternut Chunks, Chicken, Danish-style Feta, Free-range Chicken Pieces, Fresh Mint, Green Leaves, NOMU Poultry Rub, Onion, Onions, Peas
How many calories does Chicken & Roast Veg have?
1035 calories
How much fat content does Chicken & Roast Veg have?
grams
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