eCook Meal
Prego Chicken Roast
with roast butternut, crispy chickpeas & an Italian salad
Fire things up with this hearty chicken roast! It’s got the tangy zing of tender chicken pieces in a marinade of prego spice, yoghurt, and lemon; the warm comfort of roast butternut and chickpeas; and the freshness of a feta-filled salad.
Serving guide
Choose your portion size.
PREGO Chicken MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the Yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the Chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
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, give the veggies a shift and baste the chicken with the reserved marinade.
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 begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained Feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty Butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
PREGO Chicken MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the Yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the Chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
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 second 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, give the veggies a shift and baste the chicken with the reserved marinade.
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 begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained Feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty Butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
PREGO Chicken MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the Yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the Chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
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 second 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, give the veggies a shift and baste the chicken with the reserved marinade.
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 begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained Feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty Butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
PREGO Chicken MARINADE
Preheat the oven to 200°C. In a large mixing bowl, combine the Yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the Chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
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 second 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, give the veggies a shift and baste the chicken with the reserved marinade.
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 begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a large salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained Feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty Butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.33
for 4 servings · R33.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Free-Range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Butternut Chunks needs 800 gButternut 2.5 kg 2.5 kg at R54.99 · 32% of packR17.60
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Danish-Style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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Plain Yoghurt needs 320 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 1.07× packR21.32
Not in the Woolies basket — source these elsewhere:
- Pumpkin & Sunflower Seed Mix
- Baby Tomato Medley
- Prego Spice Mix
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, crispy chickpeas & an Italian salad is between 20 and 30 minutes.
What is the total time required to make Prego Chicken Roast with roast butternut, crispy chickpeas & an Italian salad?
The total time required to make Prego Chicken Roast with roast butternut, crispy chickpeas & an 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 Juice, 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 begin to pop. Remove from the pan on completion and set aside to cool. A SALAD WITH CREAMINESS & CRUNCH: Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine. GET YOUR ROAST READY: 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 second 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, give the veggies a shift and baste the chicken with the reserved marinade. PREGO CHICKEN MARINADE: Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes. PREGO PLATE-UP!: Dish up some toasty butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
What should be prepared from my kitchen to make Prego Chicken Roast?
Baby Tomato Medley, Butternut, Chicken, Chickpeas, Chilli, Feta, Lemon Juice, 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