It’s difficult to decide what is the best-tasting part of this plate. Is it the plump edamame bean salad with fresh greens, sun-dried tomato, bell pepper, & cucumber? Perhaps the oven-roasted butternut? Or the golden slices of chicken drenched in a sweet mustard dressing? You’re allowed to answer ‘all of the above’, Chef!
Herby Chicken & Butternut Chips
Herby Chicken & Butternut Chips
with bell peppers & sun-dried tomatoes
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Butternut Chips
- Chicken
- Cucumber
- Edamame Beans
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Mustard Dressing
- NOMU One For All Rub
- Salad Leaves
- Spring Onion
- Spring Onions
- Sun-Dried Tomatoes
From your kitchen:
- Water
- Paper Towel
- Seasoning (salt & pepper)
- Cooking Spray
BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Boil the kettle. 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. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLUMP BEANS & GREENS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the Cucumber, ½ the spring onions, the peppers, the sun-dried tomatoes, and the salad leaves. Set aside.
WHAT A GREAT PLATE
Plate up the edamame salad and top with the butternut and serve the Chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in!
BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Boil the kettle. 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. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLUMP BEANS & GREENS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the Cucumber, ½ the spring onions, the peppers, the sun-dried tomatoes, and the salad leaves. Set aside.
WHAT A GREAT PLATE
Plate up the edamame salad and top with the butternut and serve the Chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in!
BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
GOLDEN Chicken
Boil the kettle. 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. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLUMP BEANS & GREENS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the Cucumber, ½ the spring onions, the peppers, the sun-dried tomatoes, and the salad leaves. Set aside.
WHAT A GREAT PLATE
Plate up the edamame salad and top with the butternut and serve the Chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in!
BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
GOLDEN Chicken
Boil the kettle. 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. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLUMP BEANS & GREENS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the Cucumber, ½ the spring onions, the peppers, the sun-dried tomatoes, and the salad leaves. Set aside.
WHAT A GREAT PLATE
Plate up the edamame salad and top with the butternut and serve the Chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in!
Frequently Asked Questions
What is the preparation time for Herby Chicken & Butternut Chips?
The preparation time for Herby Chicken & Butternut Chips with bell peppers & sun-dried tomatoes is between 30 and 45 minutes.
What is the total time required to make Herby Chicken & Butternut Chips with bell peppers & sun-dried tomatoes?
The total time required to make Herby Chicken & Butternut Chips with bell peppers & sun-dried tomatoes is between 40 and 55 minutes.
How many servings does Herby Chicken & Butternut Chips provide?
4 servings
What are the main ingredients in Herby Chicken & Butternut Chips?
Bell Pepper, Bell Peppers, Butternut Chips, Chicken, Cucumber, Edamame Beans, Free-range Chicken Breast/s, Free-range Chicken Breasts, Mustard Dressing, NOMU One For All Rub, Salad Leaves, Spring Onion, Spring Onions, Sun-Dried Tomatoes
What is the nutritional information of Herby Chicken & Butternut Chips?
Calories: 477, Carbs: 53 grams, Fat: grams, Protein: 46.8 grams, Sugar: 21 grams, Salt: 432.4 grams
How do I prepare Herby Chicken & Butternut Chips?
GOLDEN CHICKEN: Boil the kettle. 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. During the final 1-2 minutes, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). WHAT A GREAT PLATE: Plate up the edamame salad and top with the butternut and serve the chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in! PLUMP BEANS & GREENS: Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the cucumber, ½ the spring onions, the peppers, the sun-dried tomatoes, and the salad leaves. Set aside.
What should be prepared from my kitchen to make Herby Chicken & Butternut Chips?
Bell Pepper, Bell Peppers, Butternut Chips, Chicken, Cucumber, Edamame Beans, Free-range Chicken Breast/s, Free-range Chicken Breasts, Mustard Dressing, NOMU One For All Rub, Salad Leaves, Spring Onion, Spring Onions, Sun-Dried Tomatoes
How many calories does Herby Chicken & Butternut Chips have?
477 calories
How much fat content does Herby Chicken & Butternut Chips have?
grams
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