A meal you can sink your teeth into, Chef! Oven-roasted butternut half-moons, silky onion, & crispy kale are elevated with fresh thyme and scattered with piquante peppers. Enjoyed with a juicy chicken breast and a herbaceous yoghurt, dotted with mint & dill.
Grilled Chicken & Herbed Yoghurt
Grilled Chicken & Herbed Yoghurt
with butternut & crispy kale
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Chicken
- Dried Thyme
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Herb Mix
- Kale
- Low Fat Plain Yoghurt
- Onion
- Onions
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
GOLDEN CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
HERBY YOGHURT
Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled chicken. Drizzle over the herbed yoghurt. Well done, Chef!
Butternut - 250g
Onion - 1
Dried Thyme - 2,5ml
Kale - 50g
Free-range Chicken Breast - 1
Herb Mix - 6g
Low Fat Plain Yoghurt - 40ml
Piquanté Peppers - 20g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
GOLDEN CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
HERBY YOGHURT
Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled chicken. Drizzle over the herbed yoghurt. Well done, Chef!
Butternut - 500g
Onion - 1
Dried Thyme - 5ml
Kale - 100g
Free-range Chicken Breasts - 2
Herb Mix - 10g
Low Fat Plain Yoghurt - 80ml
Piquanté Peppers - 40g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
GOLDEN CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
HERBY YOGHURT
Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled chicken. Drizzle over the herbed yoghurt. Well done, Chef!
Butternut - 750g
Onions - 2
Dried Thyme - 7,5ml
Kale - 150g
Free-range Chicken Breasts - 3
Herb Mix - 16g
Low Fat Plain Yoghurt - 120ml
Piquanté Peppers - 60g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the butternut half-moons, the onion wedges, and the thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast until crispy, 10-15 minutes.
GOLDEN CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
HERBY YOGHURT
Rinse, pick and roughly chop the mixed herbs. To a bowl, add the chopped herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the drained peppers. Side with the perfectly grilled chicken. Drizzle over the herbed yoghurt. Well done, Chef!
Butternut - 1kg
Onions - 2
Dried Thyme - 10ml
Kale - 200g
Free-range Chicken Breasts - 4
Herb Mix - 20g
Low Fat Plain Yoghurt - 160ml
Piquanté Peppers - 80g
Woolies Products in this dish
