Chicken mini fillets are smothered in a creamy cheesy sauce packed with sun-dried tomato, garlic and 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 Mini Fillets
- 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
ROASTED BABY CARROTS
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 for 30-35 minutes until cooked through and crisping up.
FRY THE Chicken
Boil the kettle. When the carrots & Beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes.
THE SAUCE OF LOVE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the Chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 50ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of 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!
ROASTED BABY CARROTS
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 for 30-35 minutes until cooked through and crisping up.
FRY THE Chicken
Boil the kettle. When the carrots & Beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes.
THE SAUCE OF LOVE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the Chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 100ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of 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!
ROASTED BABY CARROTS
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 for 35-40 minutes until cooked through and crisping up.
FRY THE Chicken
Boil the kettle. When the carrots & Beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
THE SAUCE OF LOVE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the Chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 150ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted Beetroot, the crumbled feta, seasoning, and a drizzle of 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!
ROASTED BABY CARROTS
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 for 35-40 minutes until cooked through and crisping up.
FRY THE Chicken
Boil the kettle. When the carrots & Beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
THE SAUCE OF LOVE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the Chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 200ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste.
CRUNCHY & CREAMY SALAD
In a bowl, combine the rinsed salad leaves, the roasted Beetroot ,the crumbled feta, seasoning, and a drizzle of 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!
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 Mini Fillets, 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: 793, Carbs: 37 grams, Fat: grams, Protein: 57.1 grams, Sugar: 15 grams, Salt: 1763 grams
How do I prepare Sun-dried Tomato Chicken?
‘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! CRUNCHY & CREAMY SALAD: In a bowl, combine the rinsed salad leaves, the roasted beetroot, the crumbled feta, seasoning, and a drizzle of oil. ROASTED BABY CARROTS: 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 for 30-35 minutes until cooked through and crisping up. THE SAUCE OF LOVE: Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken spice (to taste) and ½ the chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the stock, 100ml of boiling water, and the crème fraîche. Mix until combined. Add the chopped sun-dried tomatoes, the grated cheese, and the cooked chicken. Mix until combined. Loosen with warm water in 10ml increments until the desired consistency. Season to taste. FRY THE CHICKEN: Boil the kettle. When the carrots & beetroot have been roasting for 10-15 minutes, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes.
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 Mini Fillets, 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?
793 calories
How much fat content does Sun-dried Tomato Chicken have?
grams
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