It’s a mouthwatering meal consisting of oven-roasted chicken & a veggie medley, sided with an avo, green bean, carrot & toasted sunflower seed salad. A lemon-yoghurt dip completes this culinary vision!
Roast Chicken & Crispy Kale
Roast Chicken & Crispy Kale
with beetroot, dried pomegranate gems & a lemony-yoghurt dressing
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Avocado
- Avocados
- Beetroot
- Carrot
- Chicken
- Dried Pomegranate Gems
- Free-Range Chicken Leg Quarter
- Free-range Chicken Leg Quarters
- Green Beans
- Kale
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- NOMU Poultry Rub
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. Place on a roasting tray along with the Beetroot chunks. Coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until coated. Set aside.
SUNNY SEEDS
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.
HAVO SOME AVO
Halve the Avocado and set aside one of the halves for another meal. Cut into bite-sized chunks, add a squeeze of Lemon juice, and season.
CRISP UP THE Kale
When the roast has 8-10 minutes remaining, scatter the Kale over the tray of veg. Cook for the remaining time until crispy.
BEAN THERE, DONE THAT
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced Green Beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
ALMOST THERE
In a bowl, combine the cooked Green Beans, the Carrot ribbons, ½ the toasted Sunflower Seeds, a squeeze of Lemon juice, and seasoning. In a separate bowl, combine the yoghurt and the lemon zest.
WINNER Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER
Plate up the fresh salad and scatter over the avo chunks. Sprinkle over the remaining Sunflower Seeds and the Dried Pomegranate Gems. Side with the roast Chicken/" title="View all our recipes with Chicken at eCook">Chicken & veg and the lemony yoghurt for dipping. Good job, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarter/" title="View all our recipes with Free-Range Chicken Leg Quarter at eCook">Free-Range Chicken Leg Quarter - 1
Beetroot - 150g
NOMU Poultry Rub - 5ml
Kale - 50g
Sunflower Seeds - 10g
Avocado - 1
Lemon - 1
Green Beans - 80g
Carrot - 120g
Low Fat Plain Yoghurt - 50ml
Dried Pomegranate Gems - 5g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. Place on a roasting tray along with the Beetroot chunks. Coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until coated. Set aside.
SUNNY SEEDS
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.
HAVO SOME AVO
Halve the Avocado and remove the pip. Cut into bite-sized chunks, add a squeeze of Lemon juice, and season.
CRISP UP THE Kale
When the roast has 8-10 minutes remaining, scatter the Kale over the tray of veg. Cook for the remaining time until crispy.
BEAN THERE, DONE THAT
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced Green Beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
ALMOST THERE
In a bowl, combine the cooked Green Beans, the Carrot ribbons, ½ the toasted Sunflower Seeds, a squeeze of Lemon juice, and seasoning. In a separate bowl, combine the yoghurt and the lemon zest.
WINNER Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER
Plate up the fresh salad and scatter over the avo chunks. Sprinkle over the remaining Sunflower Seeds and the Dried Pomegranate Gems. Side with the roast Chicken/" title="View all our recipes with Chicken at eCook">Chicken & veg and the lemony yoghurt for dipping. Good job, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 2
Beetroot - 300g
NOMU Poultry Rub - 10ml
Kale - 100g
Sunflower Seeds - 20g
Avocado - 1
Lemon - 1
Green Beans - 160g
Carrot - 120g
Low Fat Plain Yoghurt - 100ml
Dried Pomegranate Gems - 10g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. Place on a roasting tray along with the Beetroot chunks. Coat in oil, the rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway. Place the shredded Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until coated. Set aside.
SUNNY SEEDS
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.
HAVO SOME AVO
Halve the Avocados and set aside one of the halves for another meal. Cut into bite-sized chunks, add a squeeze of Lemon juice, and season.
CRISP UP THE Kale
When the roast has 10-12 minutes remaining, pop the tray of Kale into the hot oven and roast for the remaining time until crispy.
BEAN THERE, DONE THAT
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced Green Beans for 5-6 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
ALMOST THERE
In a bowl, combine the cooked Green Beans, the Carrot ribbons, ½ the toasted Sunflower Seeds, a squeeze of Lemon juice, and seasoning. In a separate bowl, combine the yoghurt and the lemon zest.
WINNER Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER
Plate up the fresh salad and scatter over the avo chunks. Sprinkle over the remaining Sunflower Seeds and the Dried Pomegranate Gems. Side with the roast Chicken/" title="View all our recipes with Chicken at eCook">Chicken & veg and the lemony yoghurt for dipping. Good job, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 3
Beetroot - 450g
NOMU Poultry Rub - 15ml
Kale - 150g
Sunflower Seeds - 30g
Avocados - 2
Lemons - 2
Green Beans - 240g
Carrot - 240g
Low Fat Plain Yoghurt - 150ml
Dried Pomegranate Gems - 15g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. Place on a roasting tray along with the Beetroot chunks. Coat in oil, the rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway. Place the shredded Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until coated. Set aside.
SUNNY SEEDS
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.
HAVO SOME AVO
Halve the Avocados and remove the pips. Cut into bite-sized chunks, add a squeeze of Lemon juice, and season.
CRISP UP THE Kale
When the roast has 10-12 minutes remaining, pop the tray of Kale into the hot oven and roast for the remaining time until crispy.
BEAN THERE, DONE THAT
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced Green Beans for 5-6 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
ALMOST THERE
In a bowl, combine the cooked Green Beans, the Carrot ribbons, ½ the toasted Sunflower Seeds, a squeeze of Lemon juice, and seasoning. In a separate bowl, combine the yoghurt and the lemon zest.
WINNER Chicken/" title="View all our recipes with Chicken at eCook">Chicken DINNER
Plate up the fresh salad and scatter over the avo chunks. Sprinkle over the remaining Sunflower Seeds and the Dried Pomegranate Gems. Side with the roast Chicken/" title="View all our recipes with Chicken at eCook">Chicken & veg and the lemony yoghurt for dipping. Good job, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 4
Beetroot - 600g
NOMU Poultry Rub - 20ml
Kale - 200g
Sunflower Seeds - 40g
Avocados - 2
Lemons - 2
Green Beans - 320g
Carrot - 240g
Low Fat Plain Yoghurt - 200ml
Dried Pomegranate Gems - 20g
Frequently Asked Questions
What is the preparation time for Roast Chicken & Crispy Kale?
The preparation time for Roast Chicken & Crispy Kale with beetroot, dried pomegranate gems & a lemony-yoghurt dressing is between 25 and 40 minutes.
What is the total time required to make Roast Chicken & Crispy Kale with beetroot, dried pomegranate gems & a lemony-yoghurt dressing?
The total time required to make Roast Chicken & Crispy Kale with beetroot, dried pomegranate gems & a lemony-yoghurt dressing is between 45 and 60 minutes.
How many servings does Roast Chicken & Crispy Kale provide?
4 servings
What are the main ingredients in Roast Chicken & Crispy Kale?
Avocado, Avocados, Beetroot, Carrot, Chicken, Dried Pomegranate Gems, Free-Range Chicken Leg Quarter, Free-range Chicken Leg Quarters, Green Beans, Kale, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Poultry Rub, Sunflower Seeds
What is the nutritional information of Roast Chicken & Crispy Kale?
Calories: 771, Carbs: 51 grams, Fat: grams, Protein: 42.9 grams, Sugar: 15.8 grams, Salt: 488 grams
How do I prepare Roast Chicken & Crispy Kale?
THE ROAST WITH THE MOST: Preheat the oven to 200°C. Pat the chicken dry with paper towel. Place on a roasting tray along with the beetroot chunks. Coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until coated. Set aside. SUNNY SEEDS: 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. HAVO SOME AVO: Halve the avocado and remove the pip. Cut into bite-sized chunks, add a squeeze of lemon juice, and season. CRISP UP THE KALE: When the roast has 8-10 minutes remaining, scatter the kale over the tray of veg. Cook for the remaining time until crispy. BEAN THERE, DONE THAT: Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan. ALMOST THERE: In a bowl, combine the cooked green beans, the carrot ribbons, ½ the toasted sunflower seeds, a squeeze of lemon juice, and seasoning. In a separate bowl, combine the yoghurt and the lemon zest. WINNER CHICKEN DINNER: Plate up the fresh salad and scatter over the avo chunks. Sprinkle over the remaining sunflower seeds and the dried pomegranate gems. Side with the roast chicken & veg and the lemony yoghurt for dipping. Good job, Chef!
What should be prepared from my kitchen to make Roast Chicken & Crispy Kale?
Avocado, Avocados, Beetroot, Carrot, Chicken, Dried Pomegranate Gems, Free-Range Chicken Leg Quarter, Free-range Chicken Leg Quarters, Green Beans, Kale, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Poultry Rub, Sunflower Seeds
How many calories does Roast Chicken & Crispy Kale have?
771 calories
How much fat content does Roast Chicken & Crispy Kale have?
grams
Woolies Products in this dish
