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
- Colleen's Homemade Lemon & Herb Sauce
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Mustard Mayo
- NOMU Italian Rub
- Pitted Kalamata Olives
- Roast Veg Mix
- Salad Leaves
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
- Oil (cooking, olive or coconut)
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). Alternatively, roast in the oven at 200°C until crispy, 30-35 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 the lemon and herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & OLIVE SALAD
In a salad bowl, toss together the salad leaves, the Cucumber, olives, and feta. Drizzle over some olive oil. In another bowl, loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside.
MMMOUTHWATERING MEAL!
Plate up the Chicken, drizzling over any remaining pan juices. Top with the loosened mayo. Side with the roast veg and the salad. Dig in, Chef!
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). Alternatively, roast in the oven at 200°C until crispy, 30-35 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 the lemon and herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & OLIVE SALAD
In a salad bowl, toss together the salad leaves, the Cucumber, olives, and feta. Drizzle over some olive oil. In another bowl, loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside.
MMMOUTHWATERING MEAL!
Plate up the Chicken, drizzling over any remaining pan juices. Top with the loosened mayo. Side with the roast veg and the salad. Dig in, Chef!
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). Alternatively, roast in the oven at 200°C until crispy, 30-35 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 the lemon and herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & OLIVE SALAD
In a salad bowl, toss together the salad leaves, the Cucumber, olives, and feta. Drizzle over some olive oil. In another bowl, loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside.
MMMOUTHWATERING MEAL!
Plate up the Chicken, drizzling over any remaining pan juices. Top with the loosened mayo. Side with the roast veg and the salad. Dig in, Chef!
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). Alternatively, roast in the oven at 200°C until crispy, 30-35 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 the lemon and herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA & OLIVE SALAD
In a salad bowl, toss together the salad leaves, the Cucumber, olives, and feta. Drizzle over some olive oil. In another bowl, loosen the mustard mayo with water in 5ml increments until drizzling consistency. Set aside.
MMMOUTHWATERING MEAL!
Plate up the Chicken, drizzling over any remaining pan juices. Top with the loosened mayo. Side with the roast veg and the salad. Dig in, Chef!
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, Colleen's Homemade Lemon & Herb Sauce, Cucumber, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Mustard Mayo, NOMU Italian Rub, Pitted Kalamata Olives, Roast Veg Mix, Salad Leaves
What is the nutritional information of Lemon Herb Chicken & Roast Veg?
Calories: 812, Carbs: 7 grams, Fat: grams, Protein: 48.9 grams, Sugar: 13.9 grams, Salt: 1303 grams
How do I prepare Lemon Herb Chicken & Roast Veg?
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). Alternatively, roast in the oven at 200°C until crispy, 30-35 minutes (shifting halfway). MMMOUTHWATERING MEAL!: Plate up the chicken, drizzling over any remaining pan juices. Top with the loosened mayo. Side with the roast veg and the salad. Dig in, Chef! FETA & OLIVE SALAD: In a salad bowl, toss together the salad leaves, the cucumber, olives, and feta. Drizzle over some olive oil. In another bowl, 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 the lemon and herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Lemon Herb Chicken & Roast Veg?
Chicken, Colleen's Homemade Lemon & Herb Sauce, Cucumber, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Mustard Mayo, NOMU Italian Rub, Pitted Kalamata Olives, Roast Veg Mix, Salad Leaves
How many calories does Lemon Herb Chicken & Roast Veg have?
812 calories
How much fat content does Lemon Herb Chicken & Roast Veg have?
grams
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