Cooking can be such a joy. All you need is a full-proof recipe, great ingredients, and flavour combinations that surprise & delight the palate. This recipe ticks all those culinary boxes, with NOMU Provençal Rub-spiced chicken in butter and freshly squeezed lemon. Sided with an oven-roasted veggie medley and a zesty olive, feta & cucumber salad.
Lemon Herb Chicken & Roast Veg
Lemon Herb Chicken & Roast Veg
with a Danish-style feta & Kalamata olive salad
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Lemon
- Lemons
- Mustard Mayo
- NOMU Provençal Rub
- Pitted Kalamata Olives
- Roast Veg Mix
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
READY THE ROAST VEG
Coat the roast veg mix in oil, ½ the NOMU rub, and seasoning. Air fry at 200°C until crispy, 18-20 minutes (shifting halfway).
LEMONY Chicken
While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. 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, baste the chicken with a knob of butter, the remaining NOMU rub, and a squeeze of lemon juice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & OLIVE SALAD
In a salad bowl, combine a sweetener (to taste) with a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the Cucumber half-moons, the drained olives, and the drained feta. Loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside.
MMMOUTHWATERING MEAL!
Plate up the Chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining lemon wedges on the side.
READY THE ROAST VEG
Coat the roast veg mix in oil, ½ the NOMU rub, and seasoning. Air fry at 200°C until crispy, 18-20 minutes (shifting halfway).
LEMONY Chicken
While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. 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, baste the chicken with a knob of butter, the remaining NOMU rub, and a squeeze of lemon juice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & OLIVE SALAD
In a salad bowl, combine a sweetener (to taste) with a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the Cucumber half-moons, the drained olives, and the drained feta. Loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside.
MMMOUTHWATERING MEAL!
Plate up the Chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining lemon wedges on the side.
READY THE ROAST VEG
Coat the roast veg mix in oil, ½ the NOMU rub, and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
LEMONY Chicken
While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. 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, baste the chicken with a knob of butter, the remaining NOMU rub, and a squeeze of lemon juice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & OLIVE SALAD
In a salad bowl, combine a sweetener (to taste) with a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the Cucumber half-moons, the drained olives, and the drained feta. Loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside.
MMMOUTHWATERING MEAL!
Plate up the Chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining lemon wedges on the side.
READY THE ROAST VEG
Coat the roast veg mix in oil, ½ the NOMU rub, and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
LEMONY Chicken
While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. 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, baste the chicken with a knob of butter, the remaining NOMU rub, and a squeeze of lemon juice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & OLIVE SALAD
In a salad bowl, combine a sweetener (to taste) with a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the Cucumber half-moons, the drained olives, and the drained feta. Loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside.
MMMOUTHWATERING MEAL!
Plate up the Chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining lemon wedges on the side.
Frequently Asked Questions
What is the preparation time for Lemon Herb Chicken & Roast Veg?
The preparation time for Lemon Herb Chicken & Roast Veg with a Danish-style feta & Kalamata olive salad is between 20 and 25 minutes.
What is the total time required to make Lemon Herb Chicken & Roast Veg with a Danish-style feta & Kalamata olive salad?
The total time required to make Lemon Herb Chicken & Roast Veg with a Danish-style feta & Kalamata olive salad is between 20 and 25 minutes.
How many servings does Lemon Herb Chicken & Roast Veg provide?
4 servings
What are the main ingredients in Lemon Herb Chicken & Roast Veg?
Chicken, Cucumber, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Lemon, Lemons, Mustard Mayo, NOMU Provençal Rub, Pitted Kalamata Olives, Roast Veg Mix, Salad Leaves
What is the nutritional information of Lemon Herb Chicken & Roast Veg?
Calories: 814, Carbs: 72 grams, Fat: grams, Protein: 50.3 grams, Sugar: 17.7 grams, Salt: 1067 grams
How do I prepare Lemon Herb Chicken & Roast Veg?
MMMOUTHWATERING MEAL!: Plate up the chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining lemon wedges on the side. FETA & OLIVE SALAD: In a salad bowl, combine a sweetener (to taste) with a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, the drained olives, and the drained feta. Loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside. LEMONY CHICKEN: While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. 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, baste the chicken with a knob of butter, the remaining NOMU rub, and a squeeze of lemon juice. Remove from the pan and rest for 5 minutes before slicing and seasoning. READY THE ROAST VEG: Coat the roast veg mix in oil, ½ the NOMU rub, and seasoning. Air fry at 200°C until crispy, 18-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Lemon Herb Chicken & Roast Veg?
Chicken, Cucumber, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Lemon, Lemons, Mustard Mayo, NOMU Provençal Rub, Pitted Kalamata Olives, Roast Veg Mix, Salad Leaves
How many calories does Lemon Herb Chicken & Roast Veg have?
814 calories
How much fat content does Lemon Herb Chicken & Roast Veg have?
grams
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