with Fetta & Balsamic Dressing
Keep things nice and simple but packed full of flavour with this seared chicken and veg number. Punchy chimichurri sauce will take your average chicken experience up a notch and when you have a charred capsicum salad with a crumbling of fetta, you'll never have a boring salad again!
Allergens
Utensils
Tags
Chicken breast
660 g
Flaked almonds
1 packet
Chimichurri sauce
1 packet
Capsicum
1
Balsamic Vinaigrette Dressing
1 packet
Cucumber
1
Fetta Cubes
1 packet
Spinach & rocket mix
1 packet
- 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 steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is 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 chimmichurri sauce over the chicken. Sprinkle over flaked almonds to serve. Enjoy!
2490
kJ
Energy (kJ)
596
kcal
Calories
26.2
g
Fat
4.9
g
of which saturates
9.4
g
Carbohydrate
7.7
g
of which sugars
5.2
g
Dietary Fibre
79.8
g
Protein
0
mg
Cholesterol
635
mg
Sodium
with Fetta & Balsamic Dressing
with Zesty Tomato & Cucumber Salad