eCook Meal
Deetlefs Chicken Al Limone
with rustic garlic & sage sweet potato mash
Keep your cellphone close, Chef, because you will want to share this one on the socials! A garlic & sage-infused silky smooth sweet potato mash complements a spicy chicken, coated with a lemon & parsley herb crust. Sided with a pea, feta & greens salad.
Serving guide
Choose your portion size.
A SWEET START
Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated Garlic, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SPICY Chicken & LEMON-PARSLEY MIX
Pat the Chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes.
Pea & Feta SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the Cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
A DELISH PLATE
Plate up the Garlic & sage sweet potato mash. Side with the Chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef!
A SWEET START
Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated Garlic, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SPICY Chicken & LEMON-PARSLEY MIX
Pat the Chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes.
Pea & Feta SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the Cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
A DELISH PLATE
Plate up the Garlic & sage sweet potato mash. Side with the Chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef!
A SWEET START
Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated Garlic, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SPICY Chicken & LEMON-PARSLEY MIX
Pat the Chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes.
Pea & Feta SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the Cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
A DELISH PLATE
Plate up the Garlic & sage sweet potato mash. Side with the Chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef!
A SWEET START
Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated Garlic, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SPICY Chicken & LEMON-PARSLEY MIX
Pat the Chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes.
Pea & Feta SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the Cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
A DELISH PLATE
Plate up the Garlic & sage sweet potato mash. Side with the Chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.39
for 4 servings · R39.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon Juice needs 160 mlLemon Juice 500 ml 500 ml at R29.99 · 32% of packR9.60
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Spiced Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Deetlefs Chicken Al Limone?
The preparation time for Deetlefs Chicken Al Limone with rustic garlic & sage sweet potato mash is between 35 and 50 minutes.
What is the total time required to make Deetlefs Chicken Al Limone with rustic garlic & sage sweet potato mash?
The total time required to make Deetlefs Chicken Al Limone with rustic garlic & sage sweet potato mash is between 45 and 60 minutes.
How many servings does Deetlefs Chicken Al Limone provide?
4 servings
What are the main ingredients in Deetlefs Chicken Al Limone?
Chicken, Chicken Breast, Cucumber, Feta, Fresh Sage, Garlic, Green Leaves, Lemon Juice, Parsley, Pea, Spiced Flour, Sweet Potato
What is the nutritional information of Deetlefs Chicken Al Limone?
Calories: 611, Carbs: 68 grams, Fat: grams, Protein: 48.4 grams, Sugar: 19.4 grams, Salt: 661 grams
How do I prepare Deetlefs Chicken Al Limone?
A DELISH PLATE: Plate up the garlic & sage sweet potato mash. Side with the chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef! SPICY CHICKEN & LEMON-PARSLEY MIX: Pat the chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes. A SWEET START: Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover. PEA & FETA SALAD: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Deetlefs Chicken Al Limone?
Chicken, Chicken Breast, Cucumber, Feta, Fresh Sage, Garlic, Green Leaves, Lemon Juice, Parsley, Pea, Spiced Flour, Sweet Potato
How many calories does Deetlefs Chicken Al Limone have?
611 calories
How much fat content does Deetlefs Chicken Al Limone have?
grams