This salad sets a new standard for fresh flavours that work together beautifully, so that every refreshing bite is interesting. A NOMU Roast Rub-spiced chicken breast is complemented by oven roasted crispy kale & baby carrots. Served with a tomato, cucumber & feta salad, which is elevated with sweet pops of dried cranberries and crunchy toasted pumpkin seeds.
Grilled Chicken & Roast Baby Carrots
Grilled Chicken & Roast Baby Carrots
with Danish-style feta & crispy kale
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Carrots
- Chicken
- Cucumber
- Danish-style Feta
- Dried Cranberries
- Dried Oregano
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Kale
- NOMU Roast Rub
- Pumpkin Seeds
- Red Wine Vinegar
- Tomato
- Tomatoes
From your kitchen:
- Cooking Spray
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
COOK THE CARROT
Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
PREP STEP
In a bowl, coat the Chicken in cooking spray, NOMU rub, and seasoning. 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.
CRISPY Kale
Place the Kale in a bowl and lightly coat in cooking spray 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.
GOLDEN Chicken
Return the pan to medium heat. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
MAKE THE SALAD
In a salad bowl, combine the Cucumber, tomato, feta, dried oregano, red wine vinegar and seasoning. Set aside.
PLATE UP
Plate up the Chicken with the kale and carrots alongside. Serve the marinated tomato salad on the side. Garnish with the cranberries and pumpkin seeds.
COOK THE CARROT
Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
PREP STEP
In a bowl, coat the Chicken in cooking spray, NOMU rub, and seasoning. 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.
CRISPY Kale
Place the Kale in a bowl and lightly coat in cooking spray 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.
GOLDEN Chicken
Return the pan to medium heat. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
MAKE THE SALAD
In a salad bowl, combine the Cucumber, tomato, feta, dried oregano, red wine vinegar and seasoning. Set aside.
PLATE UP
Plate up the Chicken with the kale and carrots alongside. Serve the marinated tomato salad on the side. Garnish with the cranberries and pumpkin seeds.
COOK THE CARROT
Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
PREP STEP
In a bowl, coat the Chicken in cooking spray, NOMU rub, and seasoning. 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.
CRISPY Kale
Place the Kale in a bowl and lightly coat in cooking spray 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.
GOLDEN Chicken
Return the pan to medium heat. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
MAKE THE SALAD
In a salad bowl, combine the Cucumber, tomato, feta, dried oregano, red wine vinegar and seasoning. Set aside.
PLATE UP
Plate up the Chicken with the kale and carrots alongside. Serve the marinated tomato salad on the side. Garnish with the cranberries and pumpkin seeds.
COOK THE CARROT
Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
PREP STEP
In a bowl, coat the Chicken in cooking spray, NOMU rub, and seasoning. 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.
CRISPY Kale
Place the Kale in a bowl and lightly coat in cooking spray 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.
GOLDEN Chicken
Return the pan to medium heat. When hot, fry the Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
MAKE THE SALAD
In a salad bowl, combine the Cucumber, tomato, feta, dried oregano, red wine vinegar and seasoning. Set aside.
PLATE UP
Plate up the Chicken with the kale and carrots alongside. Serve the marinated tomato salad on the side. Garnish with the cranberries and pumpkin seeds.
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 is between 20 and 40 minutes.
What is the total time required to make Grilled Chicken & Roast Baby Carrots with Danish-style feta & crispy kale?
The total time required to make Grilled Chicken & Roast Baby Carrots with Danish-style feta & crispy kale is between 40 and 60 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, Cucumber, Danish-style Feta, Dried Cranberries, Dried Oregano, Free-range Chicken Breast/s, Free-range Chicken Breasts, Kale, NOMU Roast Rub, Pumpkin Seeds, Red Wine Vinegar, Tomato, Tomatoes
What is the nutritional information of Grilled Chicken & Roast Baby Carrots?
Calories: 469, Carbs: 31 grams, Fat: grams, Protein: 47.1 grams, Sugar: 13.7 grams, Salt: 690.7 grams
How do I prepare Grilled Chicken & Roast Baby Carrots?
PLATE UP: Plate up the chicken with the kale and carrots alongside. Serve the marinated tomato salad on the side. Garnish with the cranberries and pumpkin seeds. MAKE THE SALAD: In a salad bowl, combine the cucumber, tomato, feta, dried oregano, red wine vinegar and seasoning. Set aside. GOLDEN CHICKEN: Return the pan to medium heat. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. CRISPY KALE: Place the kale in a bowl and lightly coat in cooking spray 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. PREP STEP: In a bowl, coat the chicken in cooking spray, NOMU rub, and seasoning. 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. COOK THE CARROT: Preheat the oven to 200°C. Spread the baby carrots on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Grilled Chicken & Roast Baby Carrots?
Baby Carrots, Chicken, Cucumber, Danish-style Feta, Dried Cranberries, Dried Oregano, Free-range Chicken Breast/s, Free-range Chicken Breasts, Kale, NOMU Roast Rub, Pumpkin Seeds, Red Wine Vinegar, Tomato, Tomatoes
How many calories does Grilled Chicken & Roast Baby Carrots have?
469 calories
How much fat content does Grilled Chicken & Roast Baby Carrots have?
grams
Woolies Products in this dish
