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Simply Chicken Rainbow Christmas Plate


Simply Chicken Rainbow Christmas Plate 
Recipe: Anél Potgieter
Serves 4
Preparation time: 20 min
Cooking time: 30 min

X2 400 g Simply Chicken Saucy Steaklets Creamy Garlic 
Creamed Spinach 
300 g spinach, washed
3 Tbsp butter 
3 Tbsp flour
¼ tsp nutmeg
1 cup warm vegetable stock
salt to taste
freshly ground black pepper to taste
Cinnamon and Butter Pumpkin Wedges
4 pumpkin wedges (200 g each) – small pumpkin
2 Tbsp olive oil
3 Tbsp sugar
1 tsp cinnamon
¼ tsp salt 
3 Tbsp butter, cubed
Garden Salad
1 packet of salad leaves
10 baby tomatoes, halved
¼ cucumber, sliced 
2 cooked beetroots, quartered
salad dressing of your choice
Cooked the Simply Chicken Steaklets per packet instruction.
Creamed Spinach 
Put a pot of water to boil with salt. Put spinach in boiling water and cook for 3 minutes at a low heat. Drain spinach. Squeeze the spinach, a handful at a time, to get the water out and chop. In a pot on medium heat, melt butter, add flour and stir. Cook for a minute. Gradually add the 1 cup of stock and stir until thickened. Add the chopped spinach, nutmeg, salt and pepper to taste. 
Cinnamon and Butter Pumpkin Wedges
Preheat the oven to 190 °C. Keep the pumpkin skin on but discard the seeds. Mix the oil with the sugar, cinnamon and salt and toss the wedges in this mixture. On a prepared baking tray roast the pumpkin for 15 minutes, then turn and dot the butter on top of the pumpkin. Roast for a further 15 minutes, or until tender. 
Garden Salad
Mix all the salad ingredients together. 

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