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!
Corn on the Cob - 1
Onion - 1
Carrot - 120g
NOMU Roast Rub - 5ml
Sunflower Seeds - 5g
Low Fat Plain Yoghurt - 30ml
Cabbage - 100g
Prego Sauce - 15ml
Free-range Chicken Mini Fillets - 150g
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!
Corn on the Cob - 2
Onion - 1
Carrot - 240g
NOMU Roast Rub - 10ml
Sunflower Seeds - 10g
Low Fat Plain Yoghurt - 60ml
Cabbage - 100g
Prego Sauce - 30ml
Free-range Chicken Mini Fillets - 300g
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!
Corn on the Cob - 3
Onions - 2
Carrot - 360g
NOMU Roast Rub - 15ml
Sunflower Seeds - 15g
Low Fat Plain Yoghurt - 90ml
Cabbage - 200g
Prego Sauce - 45ml
Free-range Chicken Mini Fillets - 450g
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!
Corn on the Cob - 4
Onions - 2
Carrot - 480g
NOMU Roast Rub - 20ml
Sunflower Seeds - 20g
Low Fat Plain Yoghurt - 125ml
Cabbage - 200g
Prego Sauce - 60ml
Free-range Chicken Mini Fillets - 600g
Woolies Products in this dish
