eCook Meal
Tahini-Honey Grilled Chicken
with roast butternut and chickpeas, pumpkin seeds & pitted dates
This oven-roasted chicken breast is dressed to impress in a marinade of Oriental spices and drizzles of tangy tahini dressing. Crunchy chickpeas, a leafy cucumber salad, and the unrefined sweetness of dates make this a culinary class act.
Serving guide
Choose your portion size.
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
CHICKPEA & Chicken PREP
Place the drained Chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breast dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 1 tsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.
TOAST THE SEEDS & ASSEMBLE THE SALAD
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the Cucumber half-moons with the rinsed salad leaves and set aside for serving.
CRISP THOSE Chickpeas
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.
GRILL THE Chicken
Return the pan to a medium heat with a drizzle of oil. When hot, fry the Chicken breast skin-side down for 5-7 minutes until crispy. Flip the breast, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.
AROMAS OF THE EAST
Dish up some crisped Butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
CHICKPEA & Chicken PREP
Place the drained Chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 1 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.
TOAST THE SEEDS & ASSEMBLE THE SALAD
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the Cucumber half-moons with the rinsed salad leaves and set aside for serving.
CRISP THOSE Chickpeas
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.
GRILL THE Chicken
Return the pan to a medium heat with a drizzle of oil. When hot, fry the Chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.
AROMAS OF THE EAST
Dish up some crisped Butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
CHICKPEA & Chicken PREP
Place the drained Chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 1 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.
TOAST THE SEEDS & ASSEMBLE THE SALAD
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the Cucumber half-moons with the rinsed salad leaves and set aside for serving.
CRISP THOSE Chickpeas
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.
GRILL THE Chicken
Return the pan to a medium heat with a drizzle of oil. When hot, fry the Chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.
AROMAS OF THE EAST
Dish up some crisped Butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
CHICKPEA & Chicken PREP
Place the drained Chickpeas on a second roasting tray with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 2 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.
TOAST THE SEEDS & ASSEMBLE THE SALAD
Place a large pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the Cucumber half-moons with the rinsed salad leaves and set aside for serving.
CRISP THOSE Chickpeas
When the Butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time until crispy.
GRILL THE Chicken
Return the pan to a medium heat with a drizzle of oil. When hot, fry the Chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.
AROMAS OF THE EAST
Dish up some crisped Butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R83.98
for 4 servings · R20.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Pitted Dates needs 80 gZamli Dates 500 g 500 g at R97.99 · 16% of packR15.68
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU Oriental Rub
- Tahini-Honey Dressing
- Free-Range Chicken Breast (skin on)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tahini-Honey Grilled Chicken?
The preparation time for Tahini-Honey Grilled Chicken with roast butternut and chickpeas, pumpkin seeds & pitted dates is between 20 and 30 minutes.
What is the total time required to make Tahini-Honey Grilled Chicken with roast butternut and chickpeas, pumpkin seeds & pitted dates?
The total time required to make Tahini-Honey Grilled Chicken with roast butternut and chickpeas, pumpkin seeds & pitted dates is between 40 and 50 minutes.
How many servings does Tahini-Honey Grilled Chicken provide?
4 servings
What are the main ingredients in Tahini-Honey Grilled Chicken?
Butternut, Chicken, Chickpeas, Cucumber, Free-Range Chicken Breast Skin On, NOMU Oriental Rub, Pitted Dates, Pumpkin Seeds, Salad Leaves, Tahini-Honey Dressing
What is the nutritional information of Tahini-Honey Grilled Chicken?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Tahini-Honey Grilled Chicken?
TOAST THE SEEDS & ASSEMBLE THE SALAD: Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the cucumber half-moons with the rinsed salad leaves and set aside for serving. CHICKPEA & CHICKEN PREP: Place the drained chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 1 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving. ROAST THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. AROMAS OF THE EAST: Dish up some crisped butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime… GRILL THE CHICKEN: Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. CRISP THOSE CHICKPEAS: When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.
What should be prepared from my kitchen to make Tahini-Honey Grilled Chicken?
Butternut, Chicken, Chickpeas, Cucumber, Free-Range Chicken Breast Skin On, NOMU Oriental Rub, Pitted Dates, Pumpkin Seeds, Salad Leaves, Tahini-Honey Dressing
How many calories does Tahini-Honey Grilled Chicken have?
calories
How much fat content does Tahini-Honey Grilled Chicken have?
grams