Golden sweet potato shares a plate with pan-fried chicken breast, spiced with NOMU Roast Rub. An intricate, refreshing, & colourful salad of plump peas, seedless cucumber half-moons, sharp radish, crunchy greens & bell pepper is coated in a tasty dijon mustard-infused vinaigrette.
Roasted Sweet Potato & Chicken
Roasted Sweet Potato & Chicken
with a cucumber & bell pepper salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- NOMU Roast Rub
- Peas
- Radish
- Salad Leaves
- Sweet Potato Chunks
- Vinaigrette
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the vinaigrette, and season.
DINNER IS READY
Plate up the roasted sweet potato, side with the cooked chicken, and the loaded fresh salad. Enjoy, Chef!
Sweet Potato Chunks - 200g
Peas - 30g
Free-range Chicken Breast - 1
NOMU Roast Rub - 5ml
Cucumber - 100g
Salad Leaves - 20g
Radish - 20g
Bell Pepper - 1
Vinaigrette - 25ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the vinaigrette, and season.
DINNER IS READY
Plate up the roasted sweet potato, side with the cooked chicken, and the loaded fresh salad. Enjoy, Chef!
Sweet Potato Chunks - 400g
Peas - 60g
Free-range Chicken Breasts - 2
NOMU Roast Rub - 10ml
Cucumber - 200g
Salad Leaves - 40g
Radish - 40g
Bell Pepper - 1
Vinaigrette - 50ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the vinaigrette, and season.
DINNER IS READY
Plate up the roasted sweet potato, side with the cooked chicken, and the loaded fresh salad. Enjoy, Chef!
Sweet Potato Chunks - 600g
Peas - 90g
Free-range Chicken Breasts - 3
NOMU Roast Rub - 15ml
Cucumber - 300g
Salad Leaves - 60g
Radish - 60g
Bell Pepper - 1
Vinaigrette - 75ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the vinaigrette, and season.
DINNER IS READY
Plate up the roasted sweet potato, side with the cooked chicken, and the loaded fresh salad. Enjoy, Chef!
Sweet Potato Chunks - 800g
Peas - 120g
Free-range Chicken Breasts - 4
NOMU Roast Rub - 20ml
Cucumber - 400g
Salad Leaves - 80g
Radish - 80g
Bell Pepper - 1
Vinaigrette - 100ml
Woolies Products in this dish
