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/" title="View all our recipes with Chicken at eCook">Chicken
While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining Lemon wedges on the side.
Roast Veg Mix - 250g
NOMU Provençal Rub - 10ml
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
Lemon - 1
Salad Leaves - 20g
Cucumber - 50g
Pitted Kalamata Olives - 20g
Danish-style Feta - 30g
Mustard Mayo - 45ml
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/" title="View all our recipes with Chicken at eCook">Chicken
While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining Lemon wedges on the side.
Roast Veg Mix - 500g
NOMU Provençal Rub - 20ml
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
Lemon - 1
Salad Leaves - 40g
Cucumber - 100g
Pitted Kalamata Olives - 40g
Danish-style Feta - 60g
Mustard Mayo - 90ml
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/" title="View all our recipes with Chicken at eCook">Chicken
While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining Lemon wedges on the side.
Roast Veg Mix - 750g
NOMU Provençal Rub - 30ml
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
Lemons - 2
Salad Leaves - 60g
Cucumber - 150g
Pitted Kalamata Olives - 60g
Danish-style Feta - 90g
Mustard Mayo - 140ml
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/" title="View all our recipes with Chicken at eCook">Chicken
While the veg is cooking, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken and drizzle over the loosened mayo. Side with the roast veg and the salad. Serve any remaining Lemon wedges on the side.
Roast Veg Mix - 1kg
NOMU Provençal Rub - 40ml
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
Lemons - 2
Salad Leaves - 80g
Cucumber - 200g
Pitted Kalamata Olives - 80g
Danish-style Feta - 120g
Mustard Mayo - 180ml
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
Woolies Products in this dish
