Let’s jet off to Spain on our imaginary culinary plane, Chef! Beautifully spiced & smoky chicken pieces are oven-roasted until golden. Garlic-infused green beans get a kick of chilli and a squeeze of lemon. Sun-dried tomatoes are tossed with fresh greens, & roasted carrots, then elevated with lemon zest & earthy parsley. You have arrived at your dinner destination.
Smoky Chicken & Garlic Green Beans
Smoky Chicken & Garlic Green Beans
with a sun-dried tomato & roasted carrot salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Free-range Chicken Pieces
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon
- Lemons
- Roasted Garlic Mayo
- Salad Leaves
- Smoky Rub
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
SMOKY CHICKEN & CARROTS
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the smoky rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the chicken has reached its halfway mark, spread the carrot pieces on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
GARLICKY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the grated garlic and the sliced chilli. Remove from the heat. Add a squeeze of lemon juice (to taste), ½ the chopped parsley, and seasoning.
SUN-DRIED TOMATO SALAD
In a bowl, combine the shredded salad leaves, the sun-dried tomatoes, the roasted carrots, a drizzle of olive oil, and seasoning. To a separate bowl, add the lemon zest, a squeeze of lemon juice (to taste), the mayo, and water in 5ml increments until drizzling consistency.
COME GET SOME DIN-DIN!
Plate up the smoky chicken, the garlicky green beans, and the sun-dried tomato salad. Drizzle over the zesty mayo and garnish with the remaining parsley. Enjoy, Chef!
Free-range Chicken Pieces - 2
Smoky Rub - 10ml
Carrot - 120g
Green Beans - 100g
Garlic Clove - 1
Fresh Chilli - 1
Lemon - 1
Fresh Parsley - 3g
Salad Leaves - 20g
Sun-dried Tomatoes - 25g
Roasted Garlic Mayo - 1 unit
SMOKY CHICKEN & CARROTS
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the smoky rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the chicken has reached its halfway mark, spread the carrot pieces on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
GARLICKY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the grated garlic and the sliced chilli. Remove from the heat. Add a squeeze of lemon juice (to taste), ½ the chopped parsley, and seasoning.
SUN-DRIED TOMATO SALAD
In a bowl, combine the shredded salad leaves, the sun-dried tomatoes, the roasted carrots, a drizzle of olive oil, and seasoning. To a separate bowl, add the lemon zest, a squeeze of lemon juice (to taste), the mayo, and water in 5ml increments until drizzling consistency.
COME GET SOME DIN-DIN!
Plate up the smoky chicken, the garlicky green beans, and the sun-dried tomato salad. Drizzle over the zesty mayo and garnish with the remaining parsley. Enjoy, Chef!
Free-range Chicken Pieces - 4
Smoky Rub - 20ml
Carrot - 120g
Green Beans - 200g
Garlic Clove - 1
Fresh Chilli - 1
Lemon - 1
Fresh Parsley - 5g
Salad Leaves - 40g
Sun-dried Tomatoes - 50g
Roasted Garlic Mayo - 1 unit
SMOKY CHICKEN & CARROTS
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the smoky rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the chicken has reached its halfway mark, spread the carrot pieces on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
GARLICKY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the grated garlic and the sliced chilli. Remove from the heat. Add a squeeze of lemon juice (to taste), ½ the chopped parsley, and seasoning.
SUN-DRIED TOMATO SALAD
In a bowl, combine the shredded salad leaves, the sun-dried tomatoes, the roasted carrots, a drizzle of olive oil, and seasoning. To a separate bowl, add the lemon zest, a squeeze of lemon juice (to taste), the mayo, and water in 5ml increments until drizzling consistency.
COME GET SOME DIN-DIN!
Plate up the smoky chicken, the garlicky green beans, and the sun-dried tomato salad. Drizzle over the zesty mayo and garnish with the remaining parsley. Enjoy, Chef!
Free-range Chicken Pieces - 6
Smoky Rub - 30ml
Carrot - 240g
Green Beans - 300g
Garlic Cloves - 2
Fresh Chillies - 2
Lemons - 2
Fresh Parsley - 8g
Salad Leaves - 60g
Sun-dried Tomatoes - 75g
Roasted Garlic Mayo - 2 units
SMOKY CHICKEN & CARROTS
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the smoky rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the chicken has reached its halfway mark, spread the carrot pieces on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
GARLICKY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting constantly). In the final minute, add the grated garlic and the sliced chilli. Remove from the heat. Add a squeeze of lemon juice (to taste), ½ the chopped parsley, and seasoning.
SUN-DRIED TOMATO SALAD
In a bowl, combine the shredded salad leaves, the sun-dried tomatoes, the roasted carrots, a drizzle of olive oil, and seasoning. To a separate bowl, add the lemon zest, a squeeze of lemon juice (to taste), the mayo, and water in 5ml increments until drizzling consistency.
COME GET SOME DIN-DIN!
Plate up the smoky chicken, the garlicky green beans, and the sun-dried tomato salad. Drizzle over the zesty mayo and garnish with the remaining parsley. Enjoy, Chef!
Free-range Chicken Pieces - 8
Smoky Rub - 40ml
Carrot - 240g
Green Beans - 400g
Garlic Cloves - 2
Fresh Chillies - 2
Lemons - 2
Fresh Parsley - 10g
Salad Leaves - 80g
Sun-dried Tomatoes - 100g
Roasted Garlic Mayo - 2 units
Woolies Products in this dish
