Instead of adding seasoning at the end of your cook, let’s use as the stand-out flavour of black pepper as the main feature. Freshly crushed black peppercorns coat a chicken breast that’s pan-fried in butter. Served with creamy feta & nutty salad and golden pumpkin, crispy chickpeas & silky onion. Enjoy your perfectly pre-peppered meal, Chef!
Peppery Grilled Chicken & Roasted Veg
Peppery Grilled Chicken & Roasted Veg
with crispy chickpeas
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Chickpeas
- Crushed Black Peppercorns
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Onion
- Onions
- Pesto Princess Basil Pesto
- Pumpkin Chunks
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the roast has reached the halfway mark, coat the Chickpeas in oil and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
YOU’RE CRUSHING IT
Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine.
TOASTED NUTS
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. 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, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the pepper Chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the roast has reached the halfway mark, coat the Chickpeas in oil and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
YOU’RE CRUSHING IT
Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine.
TOASTED NUTS
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. 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, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the pepper Chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). When the roast has reached the halfway mark, coat the Chickpeas in oil and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
YOU’RE CRUSHING IT
Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine.
TOASTED NUTS
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. 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, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the pepper Chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the pumpkin and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). When the roast has reached the halfway mark, coat the Chickpeas in oil and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
YOU’RE CRUSHING IT
Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine.
TOASTED NUTS
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. 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, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP STEP
To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
SET THE TABLE
Dish up the pepper Chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef.
Frequently Asked Questions
What is the preparation time for Peppery Grilled Chicken & Roasted Veg?
The preparation time for Peppery Grilled Chicken & Roasted Veg with crispy chickpeas is between 20 and 35 minutes.
What is the total time required to make Peppery Grilled Chicken & Roasted Veg with crispy chickpeas?
The total time required to make Peppery Grilled Chicken & Roasted Veg with crispy chickpeas is between 30 and 45 minutes.
How many servings does Peppery Grilled Chicken & Roasted Veg provide?
4 servings
What are the main ingredients in Peppery Grilled Chicken & Roasted Veg?
Chicken, Chickpeas, Crushed Black Peppercorns, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Onion, Onions, Pesto Princess Basil Pesto, Pumpkin Chunks, Salad Leaves, Walnuts
What is the nutritional information of Peppery Grilled Chicken & Roasted Veg?
Calories: 765, Carbs: 51 grams, Fat: grams, Protein: 54.3 grams, Sugar: 16.7 grams, Salt: 922 grams
How do I prepare Peppery Grilled Chicken & Roasted Veg?
YOU’RE CRUSHING IT: Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. SET THE TABLE: Dish up the pepper chicken. Side with the roasted veggies and the fresh salad. Finish off with drizzles of the loosened pesto. Enjoy, Chef. PREP STEP: To a bowl, add the salad leaves, the nuts, the feta, a drizzle of olive oil, and seasoning. In a separate bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside. BUTTERY CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. 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, and the peppercorns. Remove from the pan and rest for 5 minutes before slicing and seasoning. TOASTED NUTS: Place the walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the pumpkin and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the roast has reached the halfway mark, coat the chickpeas in oil and seasoning. Scatter the chickpeas over the pumpkin and onion and roast until golden and crispy, 12-15 minutes.
What should be prepared from my kitchen to make Peppery Grilled Chicken & Roasted Veg?
Chicken, Chickpeas, Crushed Black Peppercorns, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Onion, Onions, Pesto Princess Basil Pesto, Pumpkin Chunks, Salad Leaves, Walnuts
How many calories does Peppery Grilled Chicken & Roasted Veg have?
765 calories
How much fat content does Peppery Grilled Chicken & Roasted Veg have?
grams
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