eCook Meal
PREGO CHICKEN ROAST
with roast butternut and chickpeas & a crisp Italian salad
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R150.92
for 4 servings · R37.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Danish-Style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
-
Butternut Chunks needs 800 gButternut 2.5 kg 2.5 kg at R54.99 · 32% of packR17.60
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Plain Yoghurt needs 320 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 1.07× packR21.32
-
Free-Range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Pumpkin & Sunflower Seed Mix
- Prego Spice MIx
- Baby Tomato Medley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for PREGO CHICKEN ROAST?
The preparation time for PREGO CHICKEN ROAST with roast butternut and chickpeas & a crisp Italian salad is between 20 and 30 minutes.
What is the total time required to make PREGO CHICKEN ROAST with roast butternut and chickpeas & a crisp Italian salad?
The total time required to make PREGO CHICKEN ROAST with roast butternut and chickpeas & a crisp Italian salad is between 40 and 55 minutes.
How many servings does PREGO CHICKEN ROAST provide?
4 servings
What are the main ingredients in PREGO CHICKEN ROAST?
Baby Tomato Medley, Butternut, Chicken, Chickpeas, Chilli, Feta, Lemon, Prego Spice Mix, Pumpkin & Sunflower Seed Mix, Salad Leaves, Yoghurt
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make PREGO CHICKEN ROAST?
Baby Tomato Medley, Butternut, Chicken, Chickpeas, Chilli, Feta, Lemon, Prego Spice Mix, Pumpkin & Sunflower Seed Mix, Salad Leaves, Yoghurt
How many calories does PREGO CHICKEN ROAST have?
calories
How much fat content does PREGO CHICKEN ROAST have?
grams