This Middle Eastern version of chicken tenders is served with NOMU Moroccan Rub-spiced butternut, a creamy hummus-yoghurt dressing, and an olive, baby marrow & mint salad coated in a raspberry dressing.
Middle-eastern Chicken Tenders
Middle-eastern Chicken Tenders
with butternut chunks & baby marrow
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Butternut Chunks
- Chaloner Raspberry Vinegar
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- Hummus
- NOMU Moroccan Rub
- Pitted Green Olives
- Salad Leaves
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Cooking Spray
- Paper Towel
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray, ½ the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Pat the Chicken dry with paper towel, lightly coat with cooking spray, garlic, the remaining NOMU rub and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
OLIVE & BABY MARROW SALAD
In a bowl, combine the salad leaves, the baby marrow, ½ the mint, the olives, the raspberry vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden Chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing, and garnish with the remaining mint. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray, ½ the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Pat the Chicken dry with paper towel, lightly coat with cooking spray, garlic, the remaining NOMU rub and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
OLIVE & BABY MARROW SALAD
In a bowl, combine the salad leaves, the baby marrow, ½ the mint, the olives, the raspberry vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden Chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing, and garnish with the remaining mint. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray, ½ the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Pat the Chicken dry with paper towel, lightly coat with cooking spray, garlic, the remaining NOMU rub and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
OLIVE & BABY MARROW SALAD
In a bowl, combine the salad leaves, the baby marrow, ½ the mint, the olives, the raspberry vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden Chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing, and garnish with the remaining mint. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray, ½ the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Pat the Chicken dry with paper towel, lightly coat with cooking spray, garlic, the remaining NOMU rub and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
OLIVE & BABY MARROW SALAD
In a bowl, combine the salad leaves, the baby marrow, ½ the mint, the olives, the raspberry vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden Chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing, and garnish with the remaining mint. Divine, Chef!
Frequently Asked Questions
What is the preparation time for Middle-eastern Chicken Tenders?
The preparation time for Middle-eastern Chicken Tenders with butternut chunks & baby marrow is between 20 and 40 minutes.
What is the total time required to make Middle-eastern Chicken Tenders with butternut chunks & baby marrow?
The total time required to make Middle-eastern Chicken Tenders with butternut chunks & baby marrow is between 40 and 55 minutes.
How many servings does Middle-eastern Chicken Tenders provide?
4 servings
What are the main ingredients in Middle-eastern Chicken Tenders?
Baby Marrow, Butternut Chunks, Chaloner Raspberry Vinegar, Chicken, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Garlic Cloves, Greek Yoghurt, Hummus, NOMU Moroccan Rub, Pitted Green Olives, Salad Leaves
What is the nutritional information of Middle-eastern Chicken Tenders?
Calories: 455, Carbs: 39 grams, Fat: grams, Protein: 46.7 grams, Sugar: 10 grams, Salt: 800 grams
How do I prepare Middle-eastern Chicken Tenders?
MMMOUTHWATERING MEAL: Dish up the fresh salad, and top with the golden chicken fillets. Side with the spiced butternut. Drizzle over the hummus dressing, and garnish with the remaining mint. Divine, Chef! OLIVE & BABY MARROW SALAD: In a bowl, combine the salad leaves, the baby marrow, ½ the mint, the olives, the raspberry vinegar, and season. INTO THE FRYING PAN: Pat the chicken dry with paper towel, lightly coat with cooking spray, garlic, the remaining NOMU rub and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. CREAMY HUMMUS: To a bowl, add the hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season. MOROCCAN BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in cooking spray, ½ the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Middle-eastern Chicken Tenders?
Baby Marrow, Butternut Chunks, Chaloner Raspberry Vinegar, Chicken, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Garlic Cloves, Greek Yoghurt, Hummus, NOMU Moroccan Rub, Pitted Green Olives, Salad Leaves
How many calories does Middle-eastern Chicken Tenders have?
455 calories
How much fat content does Middle-eastern Chicken Tenders have?
grams
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