From the mountains of the Szechuan province in China, we’re bringing you the szechuan pepper (which is actually a berry, Chef!). Despite its intimidating name, it’s not a spicy flavour but rather citrusy. This exotic spice will elevate butter-basted chicken breast, sided with a walnut & feta salad and oven-roasted veggie medley.
Grilled Pepper Chicken & Roasted Veg
Grilled Pepper Chicken & Roasted Veg
with crispy chickpeas
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Chickpeas
- Crushed Black Peppercorns
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Onion
- Onions
- Pesto Princess Coriander & Chilli Pesto
- Pumpkin Chunks
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin, and the onion on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roast has reached the halfway mark, coat the Chickpeas in oil, and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
TOASTED NUTS
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the pepper Chicken. Side with the veggies and the salad. Finish off with drizzles of the pesto. Enjoy, Chef.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin, and the onion on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roast has reached the halfway mark, coat the Chickpeas in oil, and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
TOASTED NUTS
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the pepper Chicken. Side with the veggies and the salad. Finish off with drizzles of the pesto. Enjoy, Chef.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin, and the onion on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the roast has reached the halfway mark, coat the Chickpeas in oil, and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
TOASTED NUTS
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the pepper Chicken. Side with the veggies and the salad. Finish off with drizzles of the pesto. Enjoy, Chef.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin, and the onion on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the roast has reached the halfway mark, coat the Chickpeas in oil, and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
TOASTED NUTS
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the pepper Chicken. Side with the veggies and the salad. Finish off with drizzles of the pesto. Enjoy, Chef.
Frequently Asked Questions
What is the preparation time for Grilled Pepper Chicken & Roasted Veg?
The preparation time for Grilled Pepper Chicken & Roasted Veg with crispy chickpeas is between 30 and 45 minutes.
What is the total time required to make Grilled Pepper Chicken & Roasted Veg with crispy chickpeas?
The total time required to make Grilled Pepper Chicken & Roasted Veg with crispy chickpeas is between 40 and 55 minutes.
How many servings does Grilled Pepper Chicken & Roasted Veg provide?
4 servings
What are the main ingredients in Grilled Pepper Chicken & Roasted Veg?
Chicken, Chickpeas, Crushed Black Peppercorns, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Onion, Onions, Pesto Princess Coriander & Chilli Pesto, Pumpkin Chunks, Salad Leaves, Walnuts
What is the nutritional information of Grilled Pepper Chicken & Roasted Veg?
Calories: 727, Carbs: 51 grams, Fat: grams, Protein: 52.5 grams, Sugar: 16.5 grams, Salt: 676 grams
How do I prepare Grilled Pepper Chicken & Roasted Veg?
SET THE TABLE: Dish up the pepper chicken. Side with the veggies and the salad. Finish off with drizzles of the pesto. Enjoy, Chef. PREP STEP: To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside. BUTTERY CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning. TOASTED NUTS: Place the walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the pumpkin, and the onion on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the roast has reached the halfway mark, coat the chickpeas in oil, and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
What should be prepared from my kitchen to make Grilled Pepper Chicken & Roasted Veg?
Chicken, Chickpeas, Crushed Black Peppercorns, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Onion, Onions, Pesto Princess Coriander & Chilli Pesto, Pumpkin Chunks, Salad Leaves, Walnuts
How many calories does Grilled Pepper Chicken & Roasted Veg have?
727 calories
How much fat content does Grilled Pepper Chicken & Roasted Veg have?
grams
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