Pan-grilled chicken mini fillets are fried to golden perfection and served with prego sauce. Sided with corn on the cob, roasted carrot & onion, and a crunchy yoghurt slaw. Hearty and filling, the prego sauce adds a delicious depth of flavour to this dish!
Prego Chicken Roast
Prego Chicken Roast
with prego sauce, corn on the cob & a yoghurt slaw
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cabbage
- Carrot
- Chicken
- Corn On The Cob
- Free-range Chicken Mini Fillets
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Onion
- Onions
- Prego Sauce
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds or halves, the onion wedges, and the Carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast for 25-30 minutes until browned and cooked through, shifting halfway.
CRUNCHY BITS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
YOU GO GURT!
In a salad bowl, combine the yoghurt, the sliced Cabbage, and the toasted sunflower seeds. Set aside. Loosen the prego sauce with a splash of water.
GOLDEN CHICKY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 1-2 minutes per side or until golden and cooked through. In the final minute, baste with the remaining NOMU rub. Remove from the heat and set aside to rest for 3 minutes.
WINNER DINNER
Plate up the Chicken mini fillets and drizzle over the loosened prego sauce. Side with the roast veg and the yoghurt slaw. Excellent, Chef!
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds or halves, the onion wedges, and the Carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast for 25-30 minutes until browned and cooked through, shifting halfway.
CRUNCHY BITS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
YOU GO GURT!
In a salad bowl, combine the yoghurt, the sliced Cabbage, and the toasted sunflower seeds. Set aside. Loosen the prego sauce with a splash of water.
GOLDEN CHICKY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 1-2 minutes per side or until golden and cooked through. In the final minute, baste with the remaining NOMU rub. Remove from the heat and set aside to rest for 3 minutes.
WINNER DINNER
Plate up the Chicken mini fillets and drizzle over the loosened prego sauce. Side with the roast veg and the yoghurt slaw. Excellent, Chef!
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds or halves, the onion wedges, and the Carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast for 30-35 minutes until browned and cooked through, shifting halfway.
CRUNCHY BITS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
YOU GO GURT!
In a salad bowl, combine the yoghurt, the sliced Cabbage, and the toasted sunflower seeds. Set aside. Loosen the prego sauce with a splash of water.
GOLDEN CHICKY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 1-2 minutes per side or until golden and cooked through. You may need to do this step in batches. In the final minute, baste with the remaining NOMU rub. Remove from the heat and set aside to rest for 3 minutes.
WINNER DINNER
Plate up the Chicken mini fillets and drizzle over the loosened prego sauce. Side with the roast veg and the yoghurt slaw. Excellent, Chef!
READY THE ROAST
Preheat the oven to 220°C. Place the corn thirds or halves, the onion wedges, and the Carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast for 30-35 minutes until browned and cooked through, shifting halfway.
CRUNCHY BITS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
YOU GO GURT!
In a salad bowl, combine the yoghurt, the sliced Cabbage, and the toasted sunflower seeds. Set aside. Loosen the prego sauce with a splash of water.
GOLDEN CHICKY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 1-2 minutes per side or until golden and cooked through. You may need to do this step in batches. In the final minute, baste with the remaining NOMU rub. Remove from the heat and set aside to rest for 3 minutes.
WINNER DINNER
Plate up the Chicken mini fillets and drizzle over the loosened prego sauce. Side with the roast veg and the yoghurt slaw. Excellent, Chef!
Frequently Asked Questions
What is the preparation time for Prego Chicken Roast?
The preparation time for Prego Chicken Roast with prego sauce, corn on the cob & a yoghurt slaw is between 15 and 30 minutes.
What is the total time required to make Prego Chicken Roast with prego sauce, corn on the cob & a yoghurt slaw?
The total time required to make Prego Chicken Roast with prego sauce, corn on the cob & a yoghurt slaw is between 35 and 50 minutes.
How many servings does Prego Chicken Roast provide?
4 servings
What are the main ingredients in Prego Chicken Roast?
Cabbage, Carrot, Chicken, Corn On The Cob, Free-range Chicken Mini Fillets, Low Fat Plain Yoghurt, NOMU Roast Rub, Onion, Onions, Prego Sauce, Sunflower Seeds
What is the nutritional information of Prego Chicken Roast?
Calories: 443, Carbs: 47 grams, Fat: grams, Protein: 43.2 grams, Sugar: 20.6 grams, Salt: 980 grams
How do I prepare Prego Chicken Roast?
READY THE ROAST: Preheat the oven to 220°C. Place the corn thirds or halves, the onion wedges, and the carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast for 25-30 minutes until browned and cooked through, shifting halfway. CRUNCHY BITS: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. YOU GO GURT!: In a salad bowl, combine the yoghurt, the sliced cabbage, and the toasted sunflower seeds. Set aside. Loosen the prego sauce with a splash of water. GOLDEN CHICKY: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side or until golden and cooked through. In the final minute, baste with the remaining NOMU rub. Remove from the heat and set aside to rest for 3 minutes. WINNER DINNER: Plate up the chicken mini fillets and drizzle over the loosened prego sauce. Side with the roast veg and the yoghurt slaw. Excellent, Chef!
What should be prepared from my kitchen to make Prego Chicken Roast?
Cabbage, Carrot, Chicken, Corn On The Cob, Free-range Chicken Mini Fillets, Low Fat Plain Yoghurt, NOMU Roast Rub, Onion, Onions, Prego Sauce, Sunflower Seeds
How many calories does Prego Chicken Roast have?
443 calories
How much fat content does Prego Chicken Roast have?
grams
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