with Charred Capsicum Salad & Fetta
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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Balsamic Vinaigrette Dressing
1 packet
Capsicum
1
Chicken breast
330 g
Chimichurri sauce
1 packet
Cucumber
1
Fetta Cubes
1 packet
Flaked almonds
1 packet
Spinach & rocket mix
1 packet
Olive oil
1 drizzle
• Thinly slice capsicum.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.
• Meanwhile, thinly slice cucumber into 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: Chicken is cooked through 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 seared chicken between plates.
• Crumble fetta cubes over the salad and spoon chimichurri sauce over the chicken. Sprinkle with flaked almonds to serve. Enjoy!
466
kcal
Calories
1950
kJ
Energy (kJ)
28.4
g
Fat
4.9
g
of which saturates
9.2
g
Carbohydrate
7.7
g
of which sugars
5
g
Dietary Fibre
43.2
g
Protein
0
mg
Cholesterol
564
mg
Sodium
