Whether you call it zucchini (Italian origin), courgette (inspired by French), or baby marrow (uniquely South African), this ingredient will feature in your meal today, Chef. Covered in spicy paprika and lightly charred, this versatile vegetable will share a plate with NOMU Cajun Rub-spiced chicken, a zesty apple salad with pops of toasted pumpkin seeds and a sour cream drizzle.
Paprika Chicken & Charred Zucchini
Paprika Chicken & Charred Zucchini
with an apple salad
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Apple
- Apples
- Baby Marrow
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Ground Paprika
- Lemon Juice
- NOMU Cajun Rub
- Pumpkin Seeds
- Salad Leaves
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
Pumpkin Seeds
Place the Pumpkin Seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN Chicken
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, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZUCCHINI
Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the Baby Marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season.
SALAD
Place the sliced Apple in a bowl with the Lemon Juice. Toss to coat the apple slices. Then toss through the shredded Salad Leaves and season. In a small bowl, loosen the Sour Cream with water in 5ml increments until drizzling consistency.
TIME TO EAT
Plate up the Baby Marrow. Side with the loaded Apple salad and the Cajun Chicken slices. Drizzle over the Sour Cream and sprinkle the toasted Pumpkin Seeds over the salad. Dig in, Chef!
Pumpkin Seeds - 5g
Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
NOMU Cajun Rub - 7,5ml
Baby Marrow - 150g
Ground Paprika - 5ml
Apple - 1
Lemon Juice - 10ml
Salad Leaves - 20g
Sour Cream - 30ml
Pumpkin Seeds
Place the Pumpkin Seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN Chicken
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, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZUCCHINI
Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the Baby Marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season.
SALAD
Place the sliced Apple in a bowl with the Lemon Juice. Toss to coat the apple slices. Then toss through the shredded Salad Leaves and season. In a small bowl, loosen the Sour Cream with water in 5ml increments until drizzling consistency.
TIME TO EAT
Plate up the Baby Marrow. Side with the loaded Apple salad and the Cajun Chicken slices. Drizzle over the Sour Cream and sprinkle the toasted Pumpkin Seeds over the salad. Dig in, Chef!
Pumpkin Seeds - 10g
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
NOMU Cajun Rub - 15ml
Baby Marrow - 300g
Ground Paprika - 10ml
Apple - 1
Lemon Juice - 20ml
Salad Leaves - 40g
Sour Cream - 60ml
Pumpkin Seeds
Place the Pumpkin Seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN Chicken
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, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZUCCHINI
Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the Baby Marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season.
SALAD
Place the sliced Apple in a bowl with the Lemon Juice. Toss to coat the apple slices. Then toss through the shredded Salad Leaves and season. In a small bowl, loosen the Sour Cream with water in 5ml increments until drizzling consistency.
TIME TO EAT
Plate up the Baby Marrow. Side with the loaded Apple salad and the Cajun Chicken slices. Drizzle over the Sour Cream and sprinkle the toasted Pumpkin Seeds over the salad. Dig in, Chef!
Pumpkin Seeds - 15g
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
NOMU Cajun Rub - 22,5ml
Baby Marrow - 450g
Ground Paprika - 15ml
Apples - 2
Lemon Juice - 30ml
Salad Leaves - 60g
Sour Cream - 90ml
Pumpkin Seeds
Place the Pumpkin Seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN Chicken
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, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZUCCHINI
Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the Baby Marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season.
SALAD
Place the sliced Apple in a bowl with the Lemon Juice. Toss to coat the apple slices. Then toss through the shredded Salad Leaves and season. In a small bowl, loosen the Sour Cream with water in 5ml increments until drizzling consistency.
TIME TO EAT
Plate up the Baby Marrow. Side with the loaded Apple salad and the Cajun Chicken slices. Drizzle over the Sour Cream and sprinkle the toasted Pumpkin Seeds over the salad. Dig in, Chef!
Pumpkin Seeds - 20g
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
NOMU Cajun Rub - 30ml
Baby Marrow - 600g
Ground Paprika - 20ml
Apples - 2
Lemon Juice - 40ml
Salad Leaves - 80g
Sour Cream - 125ml
Frequently Asked Questions
What is the preparation time for Paprika Chicken & Charred Zucchini?
The preparation time for Paprika Chicken & Charred Zucchini with an apple salad is between 20 and 35 minutes.
What is the total time required to make Paprika Chicken & Charred Zucchini with an apple salad?
The total time required to make Paprika Chicken & Charred Zucchini with an apple salad is between 30 and 45 minutes.
How many servings does Paprika Chicken & Charred Zucchini provide?
4 servings
What are the main ingredients in Paprika Chicken & Charred Zucchini?
Apple, Apples, Baby Marrow, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Ground Paprika, Lemon Juice, NOMU Cajun Rub, Pumpkin Seeds, Salad Leaves, Sour Cream
What is the nutritional information of Paprika Chicken & Charred Zucchini?
Calories: 424, Carbs: 38 grams, Fat: grams, Protein: 41.9 grams, Sugar: 25 grams, Salt: 480.2 grams
How do I prepare Paprika Chicken & Charred Zucchini?
CAJUN CHICKEN: 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, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ZUCCHINI: Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the baby marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season. TIME TO EAT: Plate up the baby marrow. Side with the loaded apple salad and the Cajun chicken slices. Drizzle over the sour cream and sprinkle the toasted pumpkin seeds over the salad. Dig in, Chef! SALAD: Place the sliced apple in a bowl with the lemon juice. Toss to coat the apple slices. Then toss through the shredded salad leaves and season. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
What should be prepared from my kitchen to make Paprika Chicken & Charred Zucchini?
Apple, Apples, Baby Marrow, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Ground Paprika, Lemon Juice, NOMU Cajun Rub, Pumpkin Seeds, Salad Leaves, Sour Cream
How many calories does Paprika Chicken & Charred Zucchini have?
424 calories
How much fat content does Paprika Chicken & Charred Zucchini have?
grams
Woolies Products in this dish
