• Thinly slice capsicum. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly. 

• Meanwhile, thinly slice cucumber in rounds. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Season chicken generously with salt and pepper on both sides. 

• While the capsicum is cooling, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked through when it's no longer pink inside. 

• Slice chicken. • To the bowl with cooled capsicum, add cucumber, spinach & rocket mix and balsamic vinaigrette dressing. Toss to combine and season to taste. • Divide charred capsicum salad and chicken between plates. Crumble fetta cubes over the salad and spoon chimichurri sauce over the chicken. • Sprinkle over flaked almonds to serve. Enjoy!