eCook Meal
Crumbed Chicken & Roast Veg
with pumpkin seeds & cucumber
Infusing yoghurt with a sauce, herbs, or pesto brings an interesting and surprising element to any savoury dish. Today you will be drizzling chimichurri yoghurt over slices of crumbed chicken breast, a mouthwatering medley of oven-roasted vegetables and a simple green salad.
Serving guide
Choose your portion size.
MIX IT UP
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CRUMBED CHICKEN
When the veg mix has 3-5 minutes to go, add the chicken and air fry until crispy. Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
ZESTY GREEN SALAD
Place the salad leaves and Cucumber into a bowl and toss with the lemon juice, a drizzle of olive oil and seasoning. Set aside.
WHAT A GREAT PLATE
Serve the crumbed chicken with the tender mixed veg on the side. Plate the dressed salad alongside and finish with dollops of the chimichurri yoghurt. Garnish with the pumpkin seeds and dig in, Chef!
Roast Veg Mix - 250g
Crumbed Chicken Breast/s - 1
Salad Leaves - 20g
Cucumber - 50g
Lemon Juice - 15ml
Chimichurri Yoghurt - 50ml
Pumpkin Seeds - 10g
MIX IT UP
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CRUMBED CHICKEN
When the veg mix has 3-5 minutes to go, add the chicken and air fry until crispy. Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
ZESTY GREEN SALAD
Place the salad leaves and Cucumber into a bowl and toss with the lemon juice, a drizzle of olive oil and seasoning. Set aside.
WHAT A GREAT PLATE
Serve the crumbed chicken with the tender mixed veg on the side. Plate the dressed salad alongside and finish with dollops of the chimichurri yoghurt. Garnish with the pumpkin seeds and dig in, Chef!
Roast Veg Mix - 500g
Crumbed Chicken Breast/s - 2
Salad Leaves - 40g
Cucumber - 100g
Lemon Juice - 30ml
Chimichurri Yoghurt - 100ml
Pumpkin Seeds - 20g
MIX IT UP
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRUMBED CHICKEN
When the veg mix has 5-6 minutes to go, add the chicken and air fry until crispy. Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
ZESTY GREEN SALAD
Place the salad leaves and Cucumber into a bowl and toss with the lemon juice, a drizzle of olive oil and seasoning. Set aside.
WHAT A GREAT PLATE
Serve the crumbed chicken with the tender mixed veg on the side. Plate the dressed salad alongside and finish with dollops of the chimichurri yoghurt. Garnish with the pumpkin seeds and dig in, Chef!
Roast Veg Mix - 750g
Crumbed Chicken Breasts - 3
Salad Leaves - 60g
Cucumber - 150g
Lemon Juice - 45ml
Chimichurri Yoghurt - 150ml
Pumpkin Seeds - 30g
MIX IT UP
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRUMBED CHICKEN
When the veg mix has 5-6 minutes to go, add the chicken and air fry until crispy. Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
ZESTY GREEN SALAD
Place the salad leaves and Cucumber into a bowl and toss with the lemon juice, a drizzle of olive oil and seasoning. Set aside.
WHAT A GREAT PLATE
Serve the crumbed chicken with the tender mixed veg on the side. Plate the dressed salad alongside and finish with dollops of the chimichurri yoghurt. Garnish with the pumpkin seeds and dig in, Chef!
Roast Veg Mix - 1kg
Crumbed Chicken Breasts - 4
Salad Leaves - 80g
Cucumber - 200g
Lemon Juice - 60ml
Chimichurri Yoghurt - 200ml
Pumpkin Seeds - 40g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R144.19
for 4 servings · R36.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
Not in the Woolies basket — source these elsewhere:
- Roast Veg Mix
- Chimichurri Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Chicken & Roast Veg?
The preparation time for Crumbed Chicken & Roast Veg with pumpkin seeds & cucumber is between 15 and 20 minutes.
What is the total time required to make Crumbed Chicken & Roast Veg with pumpkin seeds & cucumber?
The total time required to make Crumbed Chicken & Roast Veg with pumpkin seeds & cucumber is between 20 and 25 minutes.
How many servings does Crumbed Chicken & Roast Veg provide?
4 servings
What are the main ingredients in Crumbed Chicken & Roast Veg?
Chimichurri Yoghurt, Crumbed Chicken Breast, Cucumber, Lemon Juice, Pumpkin Seeds, Roast Veg Mix, Salad Leaves
What is the nutritional information of Crumbed Chicken & Roast Veg?
Calories: 575, Carbs: 70 grams, Fat: grams, Protein: 37.9 grams, Sugar: 8 grams, Salt: 743 grams
How do I prepare Crumbed Chicken & Roast Veg?
WHAT A GREAT PLATE: Serve the crumbed chicken with the tender mixed veg on the side. Plate the dressed salad alongside and finish with dollops of the chimichurri yoghurt. Garnish with the pumpkin seeds and dig in, Chef! CRUMBED CHICKEN: When the veg mix has 3-5 minutes to go, add the chicken and air fry until crispy. Alternatively, place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. MIX IT UP: Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). ZESTY GREEN SALAD: Place the salad leaves and cucumber into a bowl and toss with the lemon juice, a drizzle of olive oil and seasoning. Set aside.
What should be prepared from my kitchen to make Crumbed Chicken & Roast Veg?
Chimichurri Yoghurt, Crumbed Chicken Breast, Cucumber, Lemon Juice, Pumpkin Seeds, Roast Veg Mix, Salad Leaves
How many calories does Crumbed Chicken & Roast Veg have?
575 calories
How much fat content does Crumbed Chicken & Roast Veg have?
grams