Meaty mushrooms, baby marrows and Pesto Princess Chimichurri Sauce-coated beetroot & carrot are tossed with crunchy salad leaves, tangy tomatoes, and golden chicken mini fillets. Served with fresh, cooling mint leaves.
Chimichurri Roasted Veg & Chicken
Chimichurri Roasted Veg & Chicken
with fresh mint
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Beetroot
- Button Mushrooms
- Carrot
- Celery Stalk/s
- Celery Stalks
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Mint
- Pesto Princess Chimichurri Sauce
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Carrot and Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat with a light drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
MUSHROOMS & MARROWS
Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
CHIMICHURRI VEG
Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary).
A GREAT PLATE
In a big salad bowl, toss together the salad leaves, the Tomato, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the Chicken. Drizzle over the remaining chimichurri and garnish with the mint.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Carrot and Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat with a light drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
MUSHROOMS & MARROWS
Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
CHIMICHURRI VEG
Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary).
A GREAT PLATE
In a big salad bowl, toss together the salad leaves, the Tomato, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the Chicken. Drizzle over the remaining chimichurri and garnish with the mint.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Carrot and Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat with a light drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
MUSHROOMS & MARROWS
Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
CHIMICHURRI VEG
Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary).
A GREAT PLATE
In a big salad bowl, toss together the salad leaves, the Tomatoes, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the chicken. Drizzle over the remaining chimichurri and garnish with the mint.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Carrot and Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat with a light drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
MUSHROOMS & MARROWS
Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
CHIMICHURRI VEG
Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary).
A GREAT PLATE
In a big salad bowl, toss together the salad leaves, the Tomatoes, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the chicken. Drizzle over the remaining chimichurri and garnish with the mint.
Frequently Asked Questions
What is the preparation time for Chimichurri Roasted Veg & Chicken?
The preparation time for Chimichurri Roasted Veg & Chicken with fresh mint is between 25 and 40 minutes.
What is the total time required to make Chimichurri Roasted Veg & Chicken with fresh mint?
The total time required to make Chimichurri Roasted Veg & Chicken with fresh mint is between 40 and 55 minutes.
How many servings does Chimichurri Roasted Veg & Chicken provide?
4 servings
What are the main ingredients in Chimichurri Roasted Veg & Chicken?
Baby Marrow, Beetroot, Button Mushrooms, Carrot, Celery Stalk/s, Celery Stalks, Chicken, Free-range Chicken Mini Fillets, Fresh Mint, Pesto Princess Chimichurri Sauce, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Chimichurri Roasted Veg & Chicken?
Calories: 447, Carbs: 35 grams, Fat: grams, Protein: 44.3 grams, Sugar: 16 grams, Salt: 612.6 grams
How do I prepare Chimichurri Roasted Veg & Chicken?
A GREAT PLATE: In a big salad bowl, toss together the salad leaves, the tomato, the celery, the charred mushrooms & marrows and the chimichurri veg. Top with the chicken. Drizzle over the remaining chimichurri and garnish with the mint. CHIMICHURRI VEG: Place the chimichurri in a small bowl and loosen with water in 5ml increments until slightly drizzling consistency. When the veg has finished roasting, mix through ½ the chimichurri sauce (while it’s still warm) and season (if necessary). MUSHROOMS & MARROWS: Return the pan to medium heat and fry the mushrooms and the baby marrow until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. GOLDEN CHICKEN: Place a pan over medium heat with a light drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the carrot and beetroot 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 Chimichurri Roasted Veg & Chicken?
Baby Marrow, Beetroot, Button Mushrooms, Carrot, Celery Stalk/s, Celery Stalks, Chicken, Free-range Chicken Mini Fillets, Fresh Mint, Pesto Princess Chimichurri Sauce, Salad Leaves, Tomato, Tomatoes
How many calories does Chimichurri Roasted Veg & Chicken have?
447 calories
How much fat content does Chimichurri Roasted Veg & Chicken have?
grams
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