Perfectly pan fried chicken breast is infused with zesty lemon & garlic, and served alongside a sweet pumpkin mash. Sided with a charred baby marrow salad topped with toasted pecans. Look forward to vibrant flavours & pops of texture, Chef!
Lemon-garlic Chicken
Lemon-garlic Chicken
with creamy pumpkin mash & baby marrow salad
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Lemons
- NOMU Provençal Rub
- Pecan Nuts
- Pumpkin Chunks
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
- Sugar/Sweetener/Honey
PUMPKIN MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred and turning golden, 2-3 minutes (shifting occasionally). Remove from the pan and cover.
GOLDEN Chicken
In a small bowl, combine the grated garlic, a generous squeeze of the lemon juice, and the NOMU rub. Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with the garlic mixture. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRESH SALAD
To a salad bowl, add a generous squeeze of Lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Mix to combine. Add the rinsed green leaves, the chopped sun-dried tomatoes, the charred baby marrow, and the toasted nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the sliced Chicken and the baby marrow salad. Well done, Chef!
PUMPKIN MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred and turning golden, 2-3 minutes (shifting occasionally). Remove from the pan and cover.
GOLDEN Chicken
In a small bowl, combine the grated garlic, a generous squeeze of the lemon juice, and the NOMU rub. Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with the garlic mixture. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRESH SALAD
To a salad bowl, add a generous squeeze of Lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Mix to combine. Add the rinsed green leaves, the chopped sun-dried tomatoes, the charred baby marrow, and the toasted nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the sliced Chicken and the baby marrow salad. Well done, Chef!
PUMPKIN MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred and turning golden, 3-4 minutes (shifting occasionally). Remove from the pan and cover.
GOLDEN Chicken
In a small bowl, combine the grated garlic, a generous squeeze of the lemon juice, and the NOMU rub. Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with the garlic mixture. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRESH SALAD
To a salad bowl, add a generous squeeze of Lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Mix to combine. Add the rinsed green leaves, the chopped sun-dried tomatoes, the charred baby marrow, and the toasted nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the sliced Chicken and the baby marrow salad. Well done, Chef!
PUMPKIN MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred and turning golden, 3-4 minutes (shifting occasionally). Remove from the pan and cover.
GOLDEN Chicken
In a small bowl, combine the grated garlic, a generous squeeze of the lemon juice, and the NOMU rub. Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with the garlic mixture. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, add a generous squeeze of Lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Mix to combine. Add the rinsed green leaves, the chopped sun-dried tomatoes, the charred baby marrow, and the toasted nuts.
CLASSIC DINNER
Plate up the pumpkin mash, side with the sliced Chicken, and the baby marrow salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Lemon-garlic Chicken?
The preparation time for Lemon-garlic Chicken with creamy pumpkin mash & baby marrow salad is between 25 and 40 minutes.
What is the total time required to make Lemon-garlic Chicken with creamy pumpkin mash & baby marrow salad?
The total time required to make Lemon-garlic Chicken with creamy pumpkin mash & baby marrow salad is between 35 and 50 minutes.
How many servings does Lemon-garlic Chicken provide?
4 servings
What are the main ingredients in Lemon-garlic Chicken?
Baby Marrow, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, NOMU Provençal Rub, Pecan Nuts, Pumpkin Chunks, Sun-Dried Tomatoes
What is the nutritional information of Lemon-garlic Chicken?
Calories: 490, Carbs: 44 grams, Fat: grams, Protein: 46.3 grams, Sugar: 20.1 grams, Salt: 581 grams
How do I prepare Lemon-garlic Chicken?
PUMPKIN MASH: Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. CLASSIC DINNER: Plate up the pumpkin mash. Side with the sliced chicken and the baby marrow salad. Well done, Chef! TOASTED PECANS: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED BABY MARROW: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred and turning golden, 2-3 minutes (shifting occasionally). Remove from the pan and cover. GOLDEN CHICKEN: In a small bowl, combine the grated garlic, a generous squeeze of the lemon juice, and the NOMU rub. Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with the garlic mixture. Remove from the pan and rest for 5 minutes before slicing and seasoning. FRESH SALAD: To a salad bowl, add a generous squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Mix to combine. Add the rinsed green leaves, the chopped sun-dried tomatoes, the charred baby marrow, and the toasted nuts.
What should be prepared from my kitchen to make Lemon-garlic Chicken?
Baby Marrow, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, NOMU Provençal Rub, Pecan Nuts, Pumpkin Chunks, Sun-Dried Tomatoes
How many calories does Lemon-garlic Chicken have?
490 calories
How much fat content does Lemon-garlic Chicken have?
grams
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