What are the main ingredients in Grilled Chicken & Roast Baby Carrots?

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

What is the nutritional information of Grilled Chicken & Roast Baby Carrots?

Calories: 450, Carbs: 29 grams, Fat: grams, Protein: 45.6 grams, Sugar: 14 grams, Salt: 794 grams

How do I prepare Grilled Chicken & Roast Baby Carrots?

PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE CHICKEN: Return the pan to medium heat with a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and cut into chunks. ROAST: Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). ALL TOGETHER: In a salad bowl, combine the roast veg, the pomegranate gems, and a drizzle of olive oil. MARINATE THE CHICKEN: Pat the chicken dry with paper towel. In a bowl, coat the chicken in oil, NOMU rub, and seasoning. KALE: Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the carrots have 8-10 minutes to go, scatter over the kale and roast for the remaining time until crispy. TIME TO EAT: Make a bed of the loaded roast. Scatter over the shredded green leaves and the chicken chunks. Drizzle over the mustard dressing. Crumble over the drained feta and garnish with the toasted pumpkin seeds.

What should be prepared from my kitchen to make Grilled Chicken & Roast Baby Carrots?

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

Grilled Chicken & Roast Baby Carrots

Name: Grilled Chicken & Roast Baby Carrots
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

The highlight of your day will be in about an hour, Chef! That’s when you savour the wonderful combination of oven-roasted baby carrots & kale, with fresh greens, juicy chicken, pops of sweet dried pomegranate gems, toasted seeds, and crumblings of Danish-style feta – all coated in an orange & mustard sauce.

Grilled Chicken & Roast Baby Carrots

with Danish-style feta, crispy kale & dried pomegranate gems

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Carrots
Chicken
Danish-style Feta
Free-range Chicken Mini Fillets
Green Leaves
Kale
Mustard Dressing
NOMU Roast Rub
Pomegranate Gems
Pumpkin Seeds

From your kitchen:

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

Photo of Grilled Chicken & Roast Baby Carrots

Serves 1

ROAST
Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
MARINATE THE CHICKEN
Pat the chicken dry with paper towel. In a bowl, coat the chicken in oil, NOMU rub, and seasoning.
KALE
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the carrots have 8-10 minutes to go, scatter over the kale and roast for the remaining time until crispy.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE CHICKEN
Return the pan to medium heat with a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and cut into chunks.
ALL TOGETHER
In a salad bowl, combine the roast veg, the pomegranate gems, and a drizzle of olive oil.
TIME TO EAT
Make a bed of the loaded roast. Scatter over the shredded green leaves and the chicken chunks. Drizzle over the mustard dressing. Crumble over the drained feta and garnish with the toasted pumpkin seeds.

Baby Carrots - 120g
Free-range Chicken Mini Fillets - 150g
NOMU Roast Rub - 5ml
Kale - 50g
Pumpkin Seeds - 10g
Pomegranate Gems - 15g
Green Leaves - 40g
Mustard Dressing - 50ml
Danish-style Feta - 25g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
MARINATE THE CHICKEN
Pat the chicken dry with paper towel. In a bowl, coat the chicken in oil, NOMU rub, and seasoning.
KALE
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the carrots have 8-10 minutes to go, scatter over the kale and roast for the remaining time until crispy.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE CHICKEN
Return the pan to medium heat with a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and cut into chunks.
ALL TOGETHER
In a salad bowl, combine the roast veg, the pomegranate gems, and a drizzle of olive oil.
TIME TO EAT
Make a bed of the loaded roast. Scatter over the shredded green leaves and the chicken chunks. Drizzle over the mustard dressing. Crumble over the drained feta and garnish with the toasted pumpkin seeds.

Baby Carrots - 240g
Free-range Chicken Mini Fillets - 300g
NOMU Roast Rub - 10ml
Kale - 100g
Pumpkin Seeds - 20g
Pomegranate Gems - 30g
Green Leaves - 80g
Mustard Dressing - 100ml
Danish-style Feta - 50g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MARINATE THE CHICKEN
Pat the chicken dry with paper towel. In a bowl, coat the chicken in oil, NOMU rub, and seasoning.
KALE
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the carrots have 8-10 minutes to go, scatter over the kale and roast for the remaining time until crispy.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE CHICKEN
Return the pan to medium heat with a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and cut into chunks.
ALL TOGETHER
In a salad bowl, combine the roast veg, the pomegranate gems, and a drizzle of olive oil.
TIME TO EAT
Make a bed of the loaded roast. Scatter over the shredded green leaves and the chicken chunks. Drizzle over the mustard dressing. Crumble over the drained feta and garnish with the toasted pumpkin seeds.

Baby Carrots - 360g
Free-range Chicken Mini Fillets - 450g
NOMU Roast Rub - 15ml
Kale - 150g
Pumpkin Seeds - 30g
Pomegranate Gems - 45g
Green Leaves - 120g
Mustard Dressing - 150ml
Danish-style Feta - 75g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MARINATE THE CHICKEN
Pat the chicken dry with paper towel. In a bowl, coat the chicken in oil, NOMU rub, and seasoning.
KALE
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the carrots have 8-10 minutes to go, scatter over the kale and roast for the remaining time until crispy.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE CHICKEN
Return the pan to medium heat with a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and cut into chunks.
ALL TOGETHER
In a salad bowl, combine the roast veg, the pomegranate gems, and a drizzle of olive oil.
TIME TO EAT
Make a bed of the loaded roast. Scatter over the shredded green leaves and the chicken chunks. Drizzle over the mustard dressing. Crumble over the drained feta and garnish with the toasted pumpkin seeds.