What are the main ingredients in PREGO CHICKEN ROAST?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of PREGO CHICKEN ROAST?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare PREGO CHICKEN ROAST?

ZESTY ITALIAN SALAD: Place the halved baby tomatoes in a salad bowl. Add a drizzle of olive oil, season to taste, and set aside to marinate. Just before serving, toss together the marinated tomatoes, rinsed salad leaves, drained feta, and toasted seeds. Squeeze over some lemon juice and add some lemon zest to taste. PREGO PLATE UP!: Dish up some toasty roast butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your preference. Garnish with the fresh, chopped chilli to taste and serve the Italian salad on the side. Excellent work, Chef! PREGO CHICKEN MARINADE: Preheat the oven to 200°C. Place the yoghurt in a mixing bowl with the Prego Spice Mix to taste. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Pat the chicken pieces dry with some paper towel and add to the bowl of prego marinade. Toss until coated and set aside to marinate for 10 minutes. ROAST THE VEG: Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a separate roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, baste the chicken with the reserved marinade and give the veggies a shift. TOAST THE SEEDS: Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds are popping. Remove from the pan on completion and set aside to cool.

What should be prepared from my kitchen to make PREGO CHICKEN ROAST?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

PREGO CHICKEN ROAST

Name: PREGO CHICKEN ROAST
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Fire things up with this hearty chicken roast: the spicy, tangy zing of tender chicken pieces in a marinade of prego spice, yoghurt, and lemon; plus, the comfort of warm butternut, crispy chickpeas, and fresh, feta-filled salad.

PREGO CHICKEN ROAST

with roast butternut and chickpeas & a crisp Italian salad

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 55 minutes

Ingredients:

Baby Tomato Medley
Butternut Chunks
Chicken
Chickpeas
Danish-style Feta
Free-range Chicken Pieces
Fresh Chilli
Lemon
Plain Yoghurt
Prego Spice Mix
Pumpkin & Sunflower Seed Mix
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

PREGO CHICKEN MARINADE
Preheat the oven to 200°C. Place the yoghurt in a mixing bowl with the Prego Spice Mix to taste. Combine with the juice of 1 lemon wedge, a drizzle of olive oil, and some seasoning. Pat the chicken pieces dry with some paper towel and add to the bowl of prego marinade. Toss until coated and set aside to marinate for 10 minutes.
ROAST THE VEG
Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, nestle them amongst the veg on the tray. Reserve the remaining marinade in the bowl. Pop the roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, baste the chicken with the reserved marinade and give the veggies a shift.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds are popping. Remove from the pan on completion and set aside to cool.
ZESTY ITALIAN SALAD
Place the halved baby tomatoes in a salad bowl. Add a drizzle of olive oil, season to taste, and set aside to marinate. Just before serving, toss together the marinated tomatoes, rinsed salad leaves, drained feta, and toasted seeds. Squeeze over some lemon juice and add some lemon zest to taste.
PREGO PLATE UP!
Dish up some toasty roast butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your preference. Garnish with the fresh, chopped chilli to taste and serve the Italian salad on the side. Excellent work, Chef!

Plain Yoghurt - 80ml
Prego Spice Mix - 16.25ml
Lemon - 1
Free-Range Chicken Pieces - 2
Butternut Chunks - 200g
Chickpeas - 120g
Pumpkin & Sunflower Seed Mix - 15g
Baby Tomato Medley - 120g
Salad Leaves - 40g
Danish-Style Feta - 25g
Fresh Chilli - 1

Download the Recipe

Serves 2

PREGO CHICKEN MARINADE
Preheat the oven to 200°C. Place the yoghurt in a mixing bowl with the Prego Spice Mix to taste. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Pat the chicken pieces dry with some paper towel and add to the bowl of prego marinade. Toss until coated and set aside to marinate for 10 minutes.
ROAST THE VEG
Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a separate roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, baste the chicken with the reserved marinade and give the veggies a shift.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds are popping. Remove from the pan on completion and set aside to cool.
ZESTY ITALIAN SALAD
Place the halved baby tomatoes in a salad bowl. Add a drizzle of olive oil, season to taste, and set aside to marinate. Just before serving, toss together the marinated tomatoes, rinsed salad leaves, drained feta, and toasted seeds. Squeeze over some lemon juice and add some lemon zest to taste.
PREGO PLATE UP!
Dish up some toasty roast butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your preference. Garnish with the fresh, chopped chilli to taste and serve the Italian salad on the side. Excellent work, Chef!

Plain Yoghurt - 160ml
Prego Spice Mix - 32.5ml
Lemon - 1
Free-Range Chicken Pieces - 4
Butternut Chunks - 400g
Chickpeas - 240g
Pumpkin & Sunflower Seed Mix - 30g
Baby Tomato Medley - 240g
Salad Leaves - 80g
Danish-Style Feta - 50g
Fresh Chilli - 1

Download the Recipe

Serves 3

PREGO CHICKEN MARINADE
Preheat the oven to 200°C. Place the yoghurt in a mixing bowl with the Prego Spice Mix to taste. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Pat the chicken pieces dry with some paper towel and add to the bowl of prego marinade. Toss until coated and set aside to marinate for 10 minutes.
ROAST THE VEG
Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a separate roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, baste the chicken with the reserved marinade and give the veggies a shift.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds are popping. Remove from the pan on completion and set aside to cool.
ZESTY ITALIAN SALAD
Place the halved baby tomatoes in a salad bowl. Add a drizzle of olive oil, season to taste, and set aside to marinate. Just before serving, toss together the marinated tomatoes, rinsed salad leaves, drained feta, and toasted seeds. Squeeze over some lemon juice and add some lemon zest to taste.
PREGO PLATE UP!
Dish up some toasty roast butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your preference. Garnish with the fresh, chopped chilli to taste and serve the Italian salad on the side. Excellent work, Chef!

Plain Yoghurt - 160ml
Prego Spice Mix - 32.5ml
Lemon - 1
Free-Range Chicken Pieces - 4
Butternut Chunks - 400g
Chickpeas - 240g
Pumpkin & Sunflower Seed Mix - 30g
Baby Tomato Medley - 240g
Salad Leaves - 80g
Danish-Style Feta - 50g
Fresh Chilli - 1

Download the Recipe

Serves 4

PREGO CHICKEN MARINADE
Preheat the oven to 200°C. Place the yoghurt in a large mixing bowl with the Prego Spice Mix to taste. Combine with the juice of 4 lemon wedges, a drizzle of olive oil, and some seasoning. Pat the chicken pieces dry with some paper towel and add to the bowl of prego marinade. Toss until coated and set aside to marinate for 10 minutes.
ROAST THE VEG
Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a separate roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 40-45 minutes until cooked through and crispy. At the halfway mark, baste the chicken with the reserved marinade and give the veggies a shift.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds are popping. Remove from the pan on completion and set aside to cool.
ZESTY ITALIAN SALAD
Place the halved baby tomatoes in a large salad bowl. Add a drizzle of olive oil, season to taste, and set aside to marinate. Just before serving, toss together the marinated tomatoes, rinsed salad leaves, drained feta, and toasted seeds. Squeeze over some lemon juice and add some lemon zest to taste.
PREGO PLATE UP!
Dish up some toasty roast butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your preference. Garnish with the fresh, chopped chilli to taste and serve the Italian salad on the side. Excellent work, Chef!