Chicken breast is smothered in a creamy, cheesy sauce packed with sun-dried tomato, garlic & oregano. Sided with roasted baby carrots and beetroot, dinner truly doesn’t get any better than this!
Sun-dried Tomato Chicken
Sun-dried Tomato Chicken
with fresh oregano & roasted baby carrots
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Carrots
- Beetroot
- Chicken
- Chicken Spice
- Chicken Stock
- Creme Fraiche
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Cling Wrap
ROASTED VEGGIES
Preheat the oven to 200°C. Spread out the halved Baby Carrots and the Beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chicken/" title="View all our recipes with Chicken at eCook">Chicken FLATTY
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with paper towel. Lay the breast on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound the breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a small baking dish.
CHEESY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-spice/" title="View all our recipes with Chicken Spice at eCook">Chicken Spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 100ml of boiling water, and the crème fraîche. Reduce the heat and simmer until slightly reduced, 4-5 minutes. Add the chopped Sun-Dried Tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breast. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed Salad Leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of olive oil.
‘MARRY ME’ Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Plate up the sun-dried tomato Chicken/" title="View all our recipes with Chicken at eCook">Chicken and creamy sauce. Side with the crispy Beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!
Baby Carrots - 120g
Beetroot - 150g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Garlic Clove - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-spice/" title="View all our recipes with Chicken Spice at eCook">Chicken Spice - 7,5ml
Fresh Oregano - 4g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 10ml
Crème Fraîche - 40ml
Sun-Dried Tomatoes - 20g
Grated Italian-style Hard Cheese - 30ml
Salad Leaves - 20g
Danish-style Feta - 30g
ROASTED VEGGIES
Preheat the oven to 200°C. Spread out the halved Baby Carrots and the Beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chicken/" title="View all our recipes with Chicken at eCook">Chicken FLATTY
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
CHEESY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-spice/" title="View all our recipes with Chicken Spice at eCook">Chicken Spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 200ml of boiling water, and the crème fraîche. Reduce the heat and simmer until slightly reduced, 5-6 minutes. Add the chopped Sun-Dried Tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breasts. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed Salad Leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of olive oil.
‘MARRY ME’ Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Plate up the sun-dried tomato Chicken/" title="View all our recipes with Chicken at eCook">Chicken and creamy sauce. Side with the crispy Beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!
Baby Carrots - 240g
Beetroot - 300g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Garlic Clove - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-spice/" title="View all our recipes with Chicken Spice at eCook">Chicken Spice - 15ml
Fresh Oregano - 8g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml
Crème Fraîche - 80ml
Sun-Dried Tomatoes - 40g
Grated Italian-style Hard Cheese - 60ml
Salad Leaves - 40g
Danish-style Feta - 60g
ROASTED VEGGIES
Preheat the oven to 200°C. Spread out the halved Baby Carrots and the Beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chicken/" title="View all our recipes with Chicken at eCook">Chicken FLATTY
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
CHEESY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-spice/" title="View all our recipes with Chicken Spice at eCook">Chicken Spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 300ml of boiling water, and the crème fraîche. Reduce the heat and simmer until slightly reduced, 6-7 minutes. Add the chopped Sun-Dried Tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breasts. Pop in the oven and bake until the chicken is cooked through, 8-10 minutes.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed Salad Leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of olive oil.
‘MARRY ME’ Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Plate up the sun-dried tomato Chicken/" title="View all our recipes with Chicken at eCook">Chicken and creamy sauce. Side with the crispy Beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!
Baby Carrots - 360g
Beetroot - 450g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Garlic Cloves - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-spice/" title="View all our recipes with Chicken Spice at eCook">Chicken Spice - 22,5ml
Fresh Oregano - 12g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 30ml
Crème Fraîche - 120ml
Sun-Dried Tomatoes - 60ml
Grated Italian-style Hard Cheese - 90ml
Salad Leaves - 60g
Danish-style Feta - 90g
ROASTED VEGGIES
Preheat the oven to 200°C. Spread out the halved Baby Carrots and the Beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chicken/" title="View all our recipes with Chicken at eCook">Chicken FLATTY
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside.
GOLDEN & CRISPY
Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
CHEESY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-spice/" title="View all our recipes with Chicken Spice at eCook">Chicken Spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 400ml of boiling water, and the crème fraîche. Reduce the heat and simmer until slightly reduced, 7-8 minutes. Add the chopped Sun-Dried Tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breasts. Pop in the oven and bake until the chicken is cooked through, 8-10 minutes.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed Salad Leaves, the roasted Beetroot ,the crumbled feta, seasoning, and a drizzle of olive oil.
‘MARRY ME’ Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Plate up the sun-dried tomato Chicken/" title="View all our recipes with Chicken at eCook">Chicken and creamy sauce. Side with the crispy Beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef!
Baby Carrots - 480g
Beetroot - 600g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Garlic Cloves - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-spice/" title="View all our recipes with Chicken Spice at eCook">Chicken Spice - 30ml
Fresh Oregano - 15g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 40ml
Crème Fraîche - 160ml
Sun-Dried Tomatoes - 80g
Grated Italian-style Hard Cheese - 125ml
Salad Leaves - 80g
Danish-style Feta - 120g
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Chicken?
The preparation time for Sun-dried Tomato Chicken with fresh oregano & roasted baby carrots is between 20 and 35 minutes.
What is the total time required to make Sun-dried Tomato Chicken with fresh oregano & roasted baby carrots?
The total time required to make Sun-dried Tomato Chicken with fresh oregano & roasted baby carrots is between 40 and 55 minutes.
How many servings does Sun-dried Tomato Chicken provide?
4 servings
What are the main ingredients in Sun-dried Tomato Chicken?
Baby Carrots, Beetroot, Chicken, Chicken Spice, Chicken Stock, Creme Fraiche, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Sun-dried Tomato Chicken?
Calories: 720, Carbs: 36 grams, Fat: grams, Protein: 55 grams, Sugar: 14.5 grams, Salt: 1572 grams
How do I prepare Sun-dried Tomato Chicken?
ROASTED VEGGIES: Preheat the oven to 200°C. Spread out the halved baby carrots and the beetroot chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CHICKEN FLATTY: Pat the chicken breasts dry with paper towel. Lay the breasts on a chopping board and cover with cling wrap. Using an empty jar, or rolling pin, pound each breast until halved in thickness. Season and set aside. CRUNCHY & CREAMY SALAD: In a bowl, combine the rinsed salad leaves, the roasted beetroot, the crumbled feta, seasoning, and a drizzle of olive oil. ‘MARRY ME’ CHICKEN: Plate up the sun-dried tomato chicken and creamy sauce. Side with the crispy beetroot feta salad and the roasted carrots. Sprinkle over the remaining oregano. Dig in, Chef! CHEESY SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the chicken spice (to taste) and ½ the chopped oregano. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and add the stock, 200ml of boiling water, and the crème fraîche. Reduce the heat and simmer until slightly reduced, 5-6 minutes. Add the chopped sun-dried tomatoes and the grated cheese. Add the mixture to the baking dish with the chicken breasts. Pop in the oven and bake until the chicken is cooked through, 7-8 minutes. GOLDEN & CRISPY: Boil the kettle. When the roast has been in for 10-15 minutes, place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken until crispy and golden, 2-3 minutes. Flip, and fry on the other side until browned but not cooked through, 1-2 minutes. Remove from the pan and place in a baking dish.
What should be prepared from my kitchen to make Sun-dried Tomato Chicken?
Baby Carrots, Beetroot, Chicken, Chicken Spice, Chicken Stock, Creme Fraiche, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Salad Leaves, Sun-Dried Tomatoes
How many calories does Sun-dried Tomato Chicken have?
720 calories
How much fat content does Sun-dried Tomato Chicken have?
grams
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