eCook Meal
Herby Chicken & DIY Lemon Jam
with a roasted butternut, feta & pumpkin seed salad
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!
Serving guide
Choose your portion size.
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
When the Butternut has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the 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 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
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
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.
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 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
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
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.
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 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
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
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.
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 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
Free-range Chicken Breasts - 4
NOMU Provençal Rub - 20ml
Green Leaves - 80g
Danish-style Feta - 160g
Fresh Chives - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R160.68
for 4 servings · R40.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Brown Sugar needs 400 mlLight Brown Sugar 1 kg R34.99 · whole pack (size can't be divided)R34.99
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Lemons needs 8Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Balsamic-Dijon
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken, Chicken Breast, Feta, Fresh Chives, Green Leaves, Lemon, 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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Herby Chicken & DIY Lemon Jam?
Balsamic-Dijon, Brown Sugar, Butternut, Chicken, Chicken Breast, Feta, Fresh Chives, Green Leaves, Lemon, 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