What are the main ingredients in Creamy Sun-dried Tomato Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Creamy Sun-dried Tomato Chicken?

Calories: 1206, Carbs: 69 grams, Fat: grams, Protein: 74.4 grams, Sugar: 15 grams, Salt: 1063 grams

How do I prepare Creamy Sun-dried Tomato Chicken?

MARVELOUS MILLET: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving. THE MAIN EVENT: Dish up a hearty helping of the olive-laced millet. Spoon over the chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef! GET ROASTING: Preheat the oven to 200°C. Boil the kettle. Pat the chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic cloves, the chopped sun-dried tomatoes, the stock, 40ml of boiling water, the cream, the juice of 2 lemon wedges, and seasoning. Mix until fully combined. Roast in the hot oven for 30-35 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.

What should be prepared from my kitchen to make Creamy Sun-dried Tomato Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Creamy Sun-dried Tomato Chicken

Winner, winner ‘amazing, creamy, tomatoey’ chicken dinner! Sun-dried tomatoes are roasted alongside juicy golden chicken pieces and fresh basil. A bed of fluffy olive-laced millet is served with this roasted delight of a dish to make sure all of the delectable juices are soaked up!

Creamy Sun-dried Tomato Chicken

with olives, baby marrow & fluffy millet

Hands on Time: 10 - 25 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Chicken
Chicken Stock
Free-range Chicken Pieces
Fresh Basil
Fresh Cream
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon
Lemons
Millet
Pitted Kalamata Olives
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Creamy Sun-dried Tomato Chicken

Serves 1

GET ROASTING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic clove, the chopped sun-dried tomatoes, the stock, 20ml of boiling water, the cream, the juice of 1 lemon wedge, and seasoning. Mix until fully combined. Roast in the hot oven for 30-35 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.
MARVELOUS MILLET
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
THE MAIN EVENT
Dish up a hearty helping of the olive-laced millet. Spoon over the chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef!

Free-range Chicken Pieces - 2
Baby Marrow - 100g
Garlic Clove - 1
Sun-dried Tomatoes - 30g
Chicken Stock - 5ml
Fresh Cream - 65ml
Lemon - 1
Grated Italian-style Hard Cheese - 30ml
Millet - 75ml
Pitted Kalamata Olives - 25g
Fresh Basil - 3g

Download the Recipe

Serves 2

GET ROASTING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic cloves, the chopped sun-dried tomatoes, the stock, 40ml of boiling water, the cream, the juice of 2 lemon wedges, and seasoning. Mix until fully combined. Roast in the hot oven for 30-35 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.
MARVELOUS MILLET
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
THE MAIN EVENT
Dish up a hearty helping of the olive-laced millet. Spoon over the chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef!

Free-range Chicken Pieces - 4
Baby Marrow - 200g
Garlic Clove - 1
Sun-dried Tomatoes - 60g
Chicken Stock - 10ml
Fresh Cream - 125ml
Lemon - 1
Grated Italian-style Hard Cheese - 60ml
Millet - 150ml
Pitted Kalamata Olives - 50g
Fresh Basil - 5g

Download the Recipe

Serves 3

GET ROASTING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic cloves, the chopped sun-dried tomatoes, the stock, 60ml of boiling water, the cream, the juice of 3 lemon wedges, and seasoning. Mix until fully combined. Roast in the hot oven for 35-40 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.
MARVELOUS MILLET
Place a pot over a medium heat. When hot, toast the millet for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
THE MAIN EVENT
Dish up a hearty helping of the olive-laced millet. Spoon over the chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef!

Free-range Chicken Pieces - 6
Baby Marrow - 300g
Garlic Cloves - 2
Sun-dried Tomatoes - 90g
Chicken Stock - 15ml
Fresh Cream - 185ml
Lemons - 2
Grated Italian-style Hard Cheese - 85ml
Millet - 225ml
Pitted Kalamata Olives - 75g
Fresh Basil - 8g

Download the Recipe

Serves 4

GET ROASTING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic cloves, the chopped sun-dried tomatoes, the stock, 80ml of boiling water, the cream, the juice of 4 lemon wedges, and seasoning. Mix until fully combined. Roast in the hot oven for 35-40 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.
MARVELOUS MILLET
Place a pot over a medium heat. When hot, toast the millet for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
THE MAIN EVENT
Dish up a hearty helping of the olive-laced millet. Spoon over the chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef!