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
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
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
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/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken
Return the pan to medium heat with a knob of butter. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken chunks. Drizzle over the Mustard Dressing. Crumble over the drained feta and garnish with the toasted Pumpkin Seeds.
Baby Carrots - 120g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
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/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken
Return the pan to medium heat with a knob of butter. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken chunks. Drizzle over the Mustard Dressing. Crumble over the drained feta and garnish with the toasted Pumpkin Seeds.
Baby Carrots - 240g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
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/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken
Return the pan to medium heat with a knob of butter. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken chunks. Drizzle over the Mustard Dressing. Crumble over the drained feta and garnish with the toasted Pumpkin Seeds.
Baby Carrots - 360g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
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/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken
Return the pan to medium heat with a knob of butter. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken chunks. Drizzle over the Mustard Dressing. Crumble over the drained feta and garnish with the toasted Pumpkin Seeds.
Baby Carrots - 480g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
NOMU Roast Rub - 20ml
Kale - 200g
Pumpkin Seeds - 40g
Pomegranate Gems - 60g
Green Leaves - 160g
Mustard Dressing - 200ml
Danish-style Feta - 100g
Frequently Asked Questions
What is the preparation time for Grilled Chicken & Roast Baby Carrots?
The preparation time for Grilled Chicken & Roast Baby Carrots with Danish-style feta, crispy kale & dried pomegranate gems is between 25 and 40 minutes.
What is the total time required to make Grilled Chicken & Roast Baby Carrots with Danish-style feta, crispy kale & dried pomegranate gems?
The total time required to make Grilled Chicken & Roast Baby Carrots with Danish-style feta, crispy kale & dried pomegranate gems is between 40 and 55 minutes.
How many servings does Grilled Chicken & Roast Baby Carrots provide?
4 servings
What are the main ingredients in Grilled Chicken & Roast Baby Carrots?
Baby Carrots, Chicken, Danish-style Feta, Free-range Chicken Mini Fillets, Green Leaves, Kale, Mustard Dressing, NOMU Roast Rub, Pomegranate Gems, Pumpkin Seeds
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?
Baby Carrots, Chicken, Danish-style Feta, Free-range Chicken Mini Fillets, Green Leaves, Kale, Mustard Dressing, NOMU Roast Rub, Pomegranate Gems, Pumpkin Seeds
How many calories does Grilled Chicken & Roast Baby Carrots have?
450 calories
How much fat content does Grilled Chicken & Roast Baby Carrots have?
grams
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