Chimichurri Roasted Veg & Chicken

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

with fresh mint

4.7

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
  • Paper Towel
Photo of Chimichurri Roasted Veg & Chicken
  1. 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).

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  • Carrot - 120g

  • Beetroot - 200g

  • Free-range Chicken Mini Fillets - 150g

  • Button Mushrooms - 65g

  • Baby Marrow - 100g

  • Pesto Princess Chimichurri Sauce - 30ml

  • Salad Leaves - 20g

  • Tomato - 1

  • Celery Stalk/s - 1

  • Fresh Mint - 3g

  1. 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).

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  • Carrot - 240g

  • Beetroot - 400g

  • Free-range Chicken Mini Fillets - 300g

  • Button Mushrooms - 125g

  • Baby Marrow - 200g

  • Pesto Princess Chimichurri Sauce - 60ml

  • Salad Leaves - 40g

  • Tomato - 1

  • Celery Stalk/s - 2

  • Fresh Mint - 5g

  1. 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).

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  • Carrot - 360g

  • Beetroot - 600g

  • Free-range Chicken Mini Fillets - 450g

  • Button Mushrooms - 190g

  • Baby Marrow - 300g

  • Pesto Princess Chimichurri Sauce - 90ml

  • Salad Leaves - 60g

  • Tomatoes - 2

  • Celery Stalks - 3

  • Fresh Mint - 8g

  1. 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).

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  • Carrot - 480g

  • Beetroot - 800g

  • Free-range Chicken Mini Fillets - 600g

  • Button Mushrooms - 250g

  • Baby Marrow - 400g

  • Pesto Princess Chimichurri Sauce - 125ml

  • Salad Leaves - 80g

  • Tomatoes - 2

  • Celery Stalks - 4

  • Fresh Mint - 10g

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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