A meal you can sink your teeth into, Chef! Oven-roasted butternut half-moons, silky onion, & crispy kale are elevated with NOMU rub and scattered with sun-dried tomatoes. Enjoyed with a juicy chicken breast and a herbaceous yoghurt, dotted with mixed herbs.
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
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Kale
- Low Fat Plain Yoghurt
- Mixed Herbs
- NOMU Poultry Rub
- Onion
- Onions
- Sun-Dried Tomatoes
From your kitchen:
- Water
- Paper Towel
- Seasoning (salt & pepper)
- Cooking Spray
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Lightly add cooking spray and the NOMU rub. Season and 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. Alternatively, air fry at 200°C for 20-25 minutes, adding the kale at the halfway mark.
GOLDEN Chicken
Place a pan (with a lid) over medium heat and lightly add cooking spray. 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 herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the sun-dried tomatoes. Side with the perfectly grilled Chicken. Drizzle over the herbed yoghurt. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Lightly add cooking spray and the NOMU rub. Season and 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. Alternatively, air fry at 200°C for 20-25 minutes, adding the kale at the halfway mark.
GOLDEN Chicken
Place a pan (with a lid) over medium heat and lightly add cooking spray. 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 herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the sun-dried tomatoes. Side with the perfectly grilled Chicken. Drizzle over the herbed yoghurt. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Lightly add cooking spray and the NOMU rub. Season and 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. Alternatively, air fry at 200°C for 25-30 minutes before minutes, adding the kale at the halfway mark.
GOLDEN Chicken
Place a pan (with a lid) over medium heat and lightly add cooking spray. 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 herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the sun-dried tomatoes. Side with the perfectly grilled Chicken. Drizzle over the herbed yoghurt. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Lightly add cooking spray and the NOMU rub. Season and 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. Alternatively, air fry at 200°C for 25-30 minutes before minutes, adding the kale at the halfway mark.
GOLDEN Chicken
Place a pan (with a lid) over medium heat and lightly add cooking spray. 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 herbs and the yoghurt. Loosen with a splash of water and season.
SET THE TABLE
Plate up the roasted veggies and scatter over the sun-dried tomatoes. Side with the perfectly grilled Chicken. Drizzle over the herbed yoghurt. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Chicken & Herbed Yoghurt?
The preparation time for Grilled Chicken & Herbed Yoghurt with butternut & crispy kale is between 25 and 45 minutes.
What is the total time required to make Grilled Chicken & Herbed Yoghurt with butternut & crispy kale?
The total time required to make Grilled Chicken & Herbed Yoghurt with butternut & crispy kale is between 40 and 60 minutes.
How many servings does Grilled Chicken & Herbed Yoghurt provide?
4 servings
What are the main ingredients in Grilled Chicken & Herbed Yoghurt?
Butternut, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Kale, Low Fat Plain Yoghurt, Mixed Herbs, NOMU Poultry Rub, Onion, Onions, Sun-Dried Tomatoes
What is the nutritional information of Grilled Chicken & Herbed Yoghurt?
Calories: 490, Carbs: 52 grams, Fat: grams, Protein: 46 grams, Sugar: 17 grams, Salt: 357.6 grams
How do I prepare Grilled Chicken & Herbed Yoghurt?
SET THE TABLE: Plate up the roasted veggies and scatter over the sun-dried tomatoes. Side with the perfectly grilled chicken. Drizzle over the herbed yoghurt. Well done, Chef! HERBY YOGHURT: Rinse, pick and roughly chop the mixed herbs. To a bowl, add the herbs and the yoghurt. Loosen with a splash of water and season. GOLDEN CHICKEN: Place a pan (with a lid) over medium heat and lightly add cooking spray. 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. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the butternut and the onion on a roasting tray. Lightly add cooking spray and the NOMU rub. Season and 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. Alternatively, air fry at 200°C for 20-25 minutes, adding the kale at the halfway mark.
What should be prepared from my kitchen to make Grilled Chicken & Herbed Yoghurt?
Butternut, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Kale, Low Fat Plain Yoghurt, Mixed Herbs, NOMU Poultry Rub, Onion, Onions, Sun-Dried Tomatoes
How many calories does Grilled Chicken & Herbed Yoghurt have?
490 calories
How much fat content does Grilled Chicken & Herbed Yoghurt have?
grams
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