with Charred Capsicum Salad & Fetta
Keep things nice and simple but packed full of flavour with this seared plant-based crumbed chick'n and veg number. Punchy chimichurri sauce will take your average chick'n 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! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Plant-Based Crumbed Chicken
300 g
Flaked almonds
1 packet
Chimichurri sauce
1 packet
Spinach & rocket mix
1 packet
Fetta Cubes
1 packet
Capsicum
1
Balsamic Vinaigrette Dressing
1 packet
Cucumber
1
- 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.
- While the capsicum is cooling, return frying pan to medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate.
- 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 chick'n between plates. Crumble fetta cubes over the salad and spoon chimmichurri sauce over the chick'n. Sprinkle over flaked almonds to serve. Enjoy!
552
kcal
Calories
2310
kJ
Energy (kJ)
29.9
g
Fat
4.4
g
of which saturates
42.3
g
Carbohydrate
9.1
g
of which sugars
11.4
g
Dietary Fibre
24.8
g
Protein
0
mg
Cholesterol
1150
mg
Sodium
