Chicken is marinated in a sweet and zingy mixture of maple-flavoured syrup, lime juice, fresh coriander & a bunch of other flavourful elements. It is then roasted until succulent & crisp, and served alongside red pepper pesto-coated roasted beetroot. Sprinkled with a final flourish of coriander and chilli flakes.
Coriander & Lime Chicken
Coriander & Lime Chicken
with red pepper pesto & almonds
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Beetroot Chunks
- Chicken
- Dried Chilli Flakes
- Free-range Chicken Pieces
- Fresh Coriander
- Grated Italian-style Hard Cheese
- Lime Juice
- Maple-flavoured Syrup
- NOMU Mexican Spice Blend
- Pesto Princess Red Pepper Pesto
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces), combine the Maple-flavoured Syrup, the NOMU spice blend, ¾ of the chopped coriander, the Lime Juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed Salad Leaves, the chopped Almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER!
Plate up the roasted coriander & lime Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
Maple-flavoured Syrup - 5ml
NOMU Mexican Spice Blend - 10ml
Fresh Coriander - 3g
Lime Juice - 15ml
Dried Chilli Flakes - 5ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
Beetroot Chunks - 200g
Pesto Princess Red Pepper Pesto - 20ml
Salad Leaves - 20g
Almonds - 10g
Grated Italian-style Hard Cheese - 20ml
ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces), combine the Maple-flavoured Syrup, the NOMU spice blend, ¾ of the chopped coriander, the Lime Juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed Salad Leaves, the chopped Almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER!
Plate up the roasted coriander & lime Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
Maple-flavoured Syrup - 10ml
NOMU Mexican Spice Blend - 20ml
Fresh Coriander - 5g
Lime Juice - 30ml
Dried Chilli Flakes - 10ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
Beetroot Chunks - 400g
Pesto Princess Red Pepper Pesto - 40ml
Salad Leaves - 40g
Almonds - 20g
Grated Italian-style Hard Cheese - 40ml
ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces), combine the Maple-flavoured Syrup, the NOMU spice blend, ¾ of the chopped coriander, the Lime Juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed Salad Leaves, the chopped Almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER!
Plate up the roasted coriander & lime Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
Maple-flavoured Syrup - 15ml
NOMU Mexican Spice Blend - 30ml
Fresh Coriander - 8g
Lime Juice - 45ml
Dried Chilli Flakes - 15ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 6
Beetroot Chunks - 600g
Pesto Princess Red Pepper Pesto - 60ml
Salad Leaves - 60g
Almonds - 30g
Grated Italian-style Hard Cheese - 60ml
ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces), combine the Maple-flavoured Syrup, the NOMU spice blend, ¾ of the chopped coriander, the Lime Juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed Salad Leaves, the chopped Almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER!
Plate up the roasted coriander & lime Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
Maple-flavoured Syrup - 20ml
NOMU Mexican Spice Blend - 40ml
Fresh Coriander - 10g
Lime Juice - 60ml
Dried Chilli Flakes - 20ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
Beetroot Chunks - 800g
Pesto Princess Red Pepper Pesto - 80ml
Salad Leaves - 80g
Almonds - 40g
Grated Italian-style Hard Cheese - 80ml
Frequently Asked Questions
What is the preparation time for Coriander & Lime Chicken?
The preparation time for Coriander & Lime Chicken with red pepper pesto & almonds is between 20 and 35 minutes.
What is the total time required to make Coriander & Lime Chicken with red pepper pesto & almonds?
The total time required to make Coriander & Lime Chicken with red pepper pesto & almonds is between 45 and 60 minutes.
How many servings does Coriander & Lime Chicken provide?
4 servings
What are the main ingredients in Coriander & Lime Chicken?
Almonds, Beetroot Chunks, Chicken, Dried Chilli Flakes, Free-range Chicken Pieces, Fresh Coriander, Grated Italian-style Hard Cheese, Lime Juice, Maple-flavoured Syrup, NOMU Mexican Spice Blend, Pesto Princess Red Pepper Pesto, Salad Leaves
What is the nutritional information of Coriander & Lime Chicken?
Calories: 729, Carbs: 26 grams, Fat: grams, Protein: 59.3 grams, Sugar: 12.7 grams, Salt: 1015 grams
How do I prepare Coriander & Lime Chicken?
ZESTY MARINADE: Preheat the oven to 200°C. In a bowl (large enough for the chicken pieces), combine the maple-flavoured syrup, the NOMU spice blend, ¾ of the chopped coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes. ALMOST THERE…: When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed salad leaves, the chopped almonds, a drizzle of olive oil, and seasoning. ROASTED CHICKY: Place the marinated chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces. ROASTED BEETS: Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). WINNER WINNER, CHICKEN DINNER!: Plate up the roasted coriander & lime chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
What should be prepared from my kitchen to make Coriander & Lime Chicken?
Almonds, Beetroot Chunks, Chicken, Dried Chilli Flakes, Free-range Chicken Pieces, Fresh Coriander, Grated Italian-style Hard Cheese, Lime Juice, Maple-flavoured Syrup, NOMU Mexican Spice Blend, Pesto Princess Red Pepper Pesto, Salad Leaves
How many calories does Coriander & Lime Chicken have?
729 calories
How much fat content does Coriander & Lime Chicken have?
grams
Woolies Products in this dish
