Chicken pieces are doused in a spicy concoction of sriracha, yoghurt and spices before being roasted until crispy and succulent. It is served alongside a roasted beetroot, walnut & feta salad. This dish is balanced, simple and deliciously fiery!
Roasted Sriracha Chicken
Roasted Sriracha Chicken
with a roasted beetroot & feta salad
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Chicken
- Cucumber
- Danish-style Feta
- Dijon Mustard
- Free-range Chicken Thighs
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU One For All Rub
- Salad Leaves
- Spring Onion
- Spring Onions
- Sriracha Sauce
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
ROAST Chicken & Beetroot
Preheat the oven to 200°C. Pat the Chicken thighs dry with paper towel. Place on half of a roasting tray. Place the Beetroot chunks on the other half of the tray. Coat the chicken and the beetroot in oil and seasoning. Roast in the hot oven for 30-35 minutes.
M(ARIN)ADE IN HEAVEN
In a small bowl, combine the yoghurt, the mustard, the sriracha (to taste), ½ the lemon juice, the NOMU rub, sweetener, and seasoning.
SPICY CHICKY
When the Chicken is halfway, give the tray a shift. Coat the chicken pieces in the spicy marinade and return to the oven. Roast for the remaining time until cooked through.
BEET & WALNUT SALAD
When the Beetroot is done, place in a bowl. Add the shredded salad leaves, the cucumber half-moons, the chopped walnuts, the sliced spring onion whites, the remaining lemon juice, a drizzle of oil, and some seasoning. Toss until fully combined.
DINNER IS SERVED!
Serve the sriracha Chicken drizzled with any remaining tray juices. Side with the roasted Beetroot & walnut salad. Crumble the drained feta over the salad and sprinkle over the spring onion greens. Dive in, Chef!
ROAST Chicken & Beetroot
Preheat the oven to 200°C. Pat the Chicken thighs dry with paper towel. Place on half of a roasting tray. Place the Beetroot chunks on the other half of the tray. Coat the chicken and the beetroot in oil and seasoning. Roast in the hot oven for 30-35 minutes.
M(ARIN)ADE IN HEAVEN
In a small bowl, combine the yoghurt, the mustard, the sriracha (to taste), ½ the lemon juice, the NOMU rub, sweetener, and seasoning.
SPICY CHICKY
When the Chicken is halfway, give the tray a shift. Coat the chicken pieces in the spicy marinade and return to the oven. Roast for the remaining time until cooked through.
BEET & WALNUT SALAD
When the Beetroot is done, place in a bowl. Add the shredded salad leaves, the cucumber half-moons, the chopped walnuts, the sliced spring onion whites, the remaining lemon juice, a drizzle of oil, and some seasoning. Toss until fully combined.
DINNER IS SERVED!
Serve the sriracha Chicken drizzled with any remaining tray juices. Side with the roasted Beetroot & walnut salad. Crumble the drained feta over the salad and sprinkle over the spring onion greens. Dive in, Chef!
ROAST Chicken & Beetroot
Preheat the oven to 200°C. Pat the Chicken thighs dry with paper towel. Place on a roasting tray. Place the Beetroot chunks on a separate roasting tray. Coat both trays in oil and seasoning. Roast in the hot oven for 35-40 minutes.
M(ARIN)ADE IN HEAVEN
In a small bowl, combine the yoghurt, the mustard, the sriracha (to taste), ½ the lemon juice, the NOMU rub, sweetener, and seasoning.
SPICY CHICKY
When the Chicken is halfway, give both the trays a shift. Coat the chicken pieces in the spicy marinade and return to the oven. Roast for the remaining time until cooked through.
BEET & WALNUT SALAD
When the Beetroot is done, place in a bowl. Add the shredded salad leaves, the cucumber half-moons, the chopped walnuts, the sliced spring onion whites, the remaining lemon juice, a drizzle of oil, and some seasoning. Toss until fully combined.
DINNER IS SERVED!
Serve the sriracha Chicken drizzled with any remaining tray juices. Side with the roasted Beetroot & walnut salad. Crumble the drained feta over the salad and sprinkle over the spring onion greens. Dive in, Chef!
ROAST Chicken & Beetroot
Preheat the oven to 200°C. Pat the Chicken thighs dry with paper towel. Place on a roasting tray. Place the Beetroot chunks on a separate roasting tray. Coat both trays in oil and seasoning. Roast in the hot oven for 35-40 minutes.
M(ARIN)ADE IN HEAVEN
In a small bowl, combine the yoghurt, the mustard, the sriracha (to taste), ½ the lemon juice, the NOMU rub, sweetener, and seasoning.
SPICY CHICKY
When the Chicken is halfway, give both the trays a shift. Coat the chicken pieces in the spicy marinade and return to the oven. Roast for the remaining time until cooked through.
BEET & WALNUT SALAD
When the Beetroot is done, place in a bowl. Add the shredded salad leaves, the cucumber half-moons, the chopped walnuts, the sliced spring onion whites, the remaining lemon juice, a drizzle of oil, and some seasoning. Toss until fully combined.
DINNER IS SERVED!
Serve the sriracha Chicken drizzled with any remaining tray juices. Side with the roasted Beetroot & walnut salad. Crumble the drained feta over the salad and sprinkle over the spring onion greens. Dive in, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Sriracha Chicken?
The preparation time for Roasted Sriracha Chicken with a roasted beetroot & feta salad is between 15 and 30 minutes.
What is the total time required to make Roasted Sriracha Chicken with a roasted beetroot & feta salad?
The total time required to make Roasted Sriracha Chicken with a roasted beetroot & feta salad is between 40 and 60 minutes.
How many servings does Roasted Sriracha Chicken provide?
4 servings
What are the main ingredients in Roasted Sriracha Chicken?
Beetroot, Chicken, Cucumber, Danish-style Feta, Dijon Mustard, Free-range Chicken Thighs, Lemon Juice, Low Fat Plain Yoghurt, NOMU One For All Rub, Salad Leaves, Spring Onion, Spring Onions, Sriracha Sauce, Walnuts
What is the nutritional information of Roasted Sriracha Chicken?
Calories: 929, Carbs: 32 grams, Fat: grams, Protein: 67.9 grams, Sugar: 11.5 grams, Salt: 1691 grams
How do I prepare Roasted Sriracha Chicken?
SPICY CHICKY: When the chicken is halfway, give the tray a shift. Coat the chicken pieces in the spicy marinade and return to the oven. Roast for the remaining time until cooked through. BEET & WALNUT SALAD: When the beetroot is done, place in a bowl. Add the shredded salad leaves, the cucumber half-moons, the chopped walnuts, the sliced spring onion whites, the remaining lemon juice, a drizzle of oil, and some seasoning. Toss until fully combined. M(ARIN)ADE IN HEAVEN: In a small bowl, combine the yoghurt, the mustard, the sriracha (to taste), ½ the lemon juice, the NOMU rub, sweetener, and seasoning. ROAST CHICKEN & BEETROOT: Preheat the oven to 200°C. Pat the chicken thighs dry with paper towel. Place on half of a roasting tray. Place the beetroot chunks on the other half of the tray. Coat the chicken and the beetroot in oil and seasoning. Roast in the hot oven for 30-35 minutes. DINNER IS SERVED!: Serve the sriracha chicken drizzled with any remaining tray juices. Side with the roasted beetroot & walnut salad. Crumble the drained feta over the salad and sprinkle over the spring onion greens. Dive in, Chef!
What should be prepared from my kitchen to make Roasted Sriracha Chicken?
Beetroot, Chicken, Cucumber, Danish-style Feta, Dijon Mustard, Free-range Chicken Thighs, Lemon Juice, Low Fat Plain Yoghurt, NOMU One For All Rub, Salad Leaves, Spring Onion, Spring Onions, Sriracha Sauce, Walnuts
How many calories does Roasted Sriracha Chicken have?
929 calories
How much fat content does Roasted Sriracha Chicken have?
grams
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