The thought of making your own jam can be daunting, but we make it as easy as ever with this beautiful lemon jam! It’s served alongside succulent pan-fried chicken breast and a roasted butternut salad. Fresh, easy, and delicious!
Herby Chicken & DIY Lemon Jam
Herby Chicken & DIY Lemon Jam
with a roasted butternut, feta & pumpkin seed salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic-Dijon
- Brown Sugar
- Butternut Chunks
- Chicken
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Green Leaves
- Lemons
- NOMU Provençal Rub
- Onion
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
IN A JAM
Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the Balsamic-Dijon, the sugar, and 100ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency.
WHAT YOU SEED IS WHAT YOU GET
Place the Pumpkin Seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CHEEKY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
In a salad bowl, add the roasted butternut, the toasted Pumpkin Seeds, the rinsed Green Leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined.
LET’S EAT!
Dish up the roasted butternut salad. Side with the tender slices of Chicken/" title="View all our recipes with Chicken at eCook">Chicken and dollop over the lemon-Onion jam. Garnish with the chopped chives. Stunning, Chef!
Butternut Chunks - 250g
Lemons - 2
Onion - 1
Balsamic-Dijon - 12,5ml
Brown Sugar - 100ml
Pumpkin Seeds - 10g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
NOMU Provençal Rub - 5ml
Green Leaves - 20g
Danish-style Feta - 40g
Fresh Chives - 3g
READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
IN A JAM
Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the Balsamic-Dijon, the sugar, and 200ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency.
WHAT YOU SEED IS WHAT YOU GET
Place the Pumpkin Seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CHEEKY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
In a salad bowl, add the roasted butternut, the toasted Pumpkin Seeds, the rinsed Green Leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined.
LET’S EAT!
Dish up the roasted butternut salad. Side with the tender slices of Chicken/" title="View all our recipes with Chicken at eCook">Chicken and dollop over the lemon-Onion jam. Garnish with the chopped chives. Stunning, Chef!
Butternut Chunks - 500g
Lemons - 4
Onion - 1
Balsamic-Dijon - 25ml
Brown Sugar - 200ml
Pumpkin Seeds - 20g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
NOMU Provençal Rub - 10ml
Green Leaves - 40g
Danish-style Feta - 80g
Fresh Chives - 5g
READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
IN A JAM
Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the Balsamic-Dijon, the sugar, and 300ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency.
WHAT YOU SEED IS WHAT YOU GET
Place the Pumpkin Seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CHEEKY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
In a salad bowl, add the roasted butternut, the toasted Pumpkin Seeds, the rinsed Green Leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined.
LET’S EAT!
Dish up the roasted butternut salad. Side with the tender slices of Chicken/" title="View all our recipes with Chicken at eCook">Chicken and dollop over the lemon-Onion jam. Garnish with the chopped chives. Stunning, Chef!
Butternut Chunks - 750g
Lemons - 6
Onion - 1
Balsamic-Dijon - 37,5ml
Brown Sugar - 300ml
Pumpkin Seeds - 30g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
NOMU Provençal Rub - 15ml
Green Leaves - 60g
Danish-style Feta - 120g
Fresh Chives - 8g
READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
IN A JAM
Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the Balsamic-Dijon, the sugar, and 400ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency.
WHAT YOU SEED IS WHAT YOU GET
Place the Pumpkin Seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CHEEKY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
In a salad bowl, add the roasted butternut, the toasted Pumpkin Seeds, the rinsed Green Leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined.
LET’S EAT!
Dish up the roasted butternut salad. Side with the tender slices of Chicken/" title="View all our recipes with Chicken at eCook">Chicken and dollop over the lemon-Onion jam. Garnish with the chopped chives. Stunning, Chef!
Butternut Chunks - 1kg
Lemons - 8
Onion - 1
Balsamic-Dijon - 50ml
Brown Sugar - 400ml
Pumpkin Seeds - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
NOMU Provençal Rub - 20ml
Green Leaves - 80g
Danish-style Feta - 160g
Fresh Chives - 10g
Frequently Asked Questions
What is the preparation time for Herby Chicken & DIY Lemon Jam?
The preparation time for Herby Chicken & DIY Lemon Jam with a roasted butternut, feta & pumpkin seed salad is between 25 and 45 minutes.
What is the total time required to make Herby Chicken & DIY Lemon Jam with a roasted butternut, feta & pumpkin seed salad?
The total time required to make Herby Chicken & DIY Lemon Jam with a roasted butternut, feta & pumpkin seed salad is between 40 and 60 minutes.
How many servings does Herby Chicken & DIY Lemon Jam provide?
4 servings
What are the main ingredients in Herby Chicken & DIY Lemon Jam?
Balsamic-Dijon, Brown Sugar, Butternut Chunks, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chives, Green Leaves, Lemons, NOMU Provençal Rub, Onion, Pumpkin Seeds
What is the nutritional information of Herby Chicken & DIY Lemon Jam?
Calories: 941, Carbs: 138 grams, Fat: grams, Protein: 50.4 grams, Sugar: 101.2 grams, Salt: 781 grams
How do I prepare Herby Chicken & DIY Lemon Jam?
READY THE ROAST: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. WHAT YOU SEED IS WHAT YOU GET: Place the pumpkin seeds in a pan, with a lid, over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. ALL TOGETHER NOW: In a salad bowl, add the roasted butternut, the toasted pumpkin seeds, the rinsed green leaves, seasoning, and a drizzle of oil. Crumble in the drained feta and toss until fully combined. IN A JAM: Remove the skin from the lemon wedges. Finely chop the flesh and discard the pips. Place a pot over a medium-high heat. Add the chopped lemon flesh, the sliced onions, the balsamic-Dijon, the sugar, and 200ml of water. Leave to simmer for 10-15 minutes until the sugar has dissolved and the lemon flesh has softened. Remove from the heat and place in a bowl. Set aside to cool and thicken in the fridge for at least 8-12 minutes. On completion, it should be a jam-like consistency. LET’S EAT!: Dish up the roasted butternut salad. Side with the tender slices of chicken and dollop over the lemon-onion jam. Garnish with the chopped chives. Stunning, Chef! CHEEKY CHICKEN: When the butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the heat on completion and rest in the pan for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Herby Chicken & DIY Lemon Jam?
Balsamic-Dijon, Brown Sugar, Butternut Chunks, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chives, Green Leaves, Lemons, NOMU Provençal Rub, Onion, Pumpkin Seeds
How many calories does Herby Chicken & DIY Lemon Jam have?
941 calories
How much fat content does Herby Chicken & DIY Lemon Jam have?
grams
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