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 Chunks - 250g
Pecan Nuts - 10g
Baby Marrow - 100g
Garlic Clove - 1
Lemon - 1
NOMU Provençal Rub - 10ml
Free-range Chicken Breast - 1
Green Leaves - 20g
Sun-dried Tomatoes - 30g
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 Chunks - 500g
Pecan Nuts - 20g
Baby Marrow - 200g
Garlic Cloves - 2
Lemon - 1
NOMU Provençal Rub - 20ml
Free-range Chicken Breasts - 2
Green Leaves - 40g
Sun-dried Tomatoes - 60g
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 Chunks - 750g
Pecan Nuts - 30g
Baby Marrow - 300g
Garlic Cloves - 3
Lemons - 2
NOMU Provençal Rub - 30ml
Free-range Chicken Breasts - 3
Green Leaves - 60g
Sun-dried Tomatoes - 90g
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!
Pumpkin Chunks - 1kg
Pecan Nuts - 40g
Baby Marrow - 400g
Garlic Cloves - 4
Lemons - 2
NOMU Provençal Rub - 40ml
Free-range Chicken Breasts - 4
Green Leaves - 80g
Sun-dried Tomatoes - 120g
Woolies Products in this dish
