
Take a page out of Latin America's book and use our inspired chimichurri sauce to level up your average chicekn breast. Add some crispy sweet potato fries and a capsicum salad and you'll definitely being doing a happy dance with this one! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
2
Sweet Potato
1 packet
celery
1
Capsicum
1 packet
chicken breast
1 packet
mixed salad leaves
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
olive oil
drizzle
vinegar (balsamic or white wine)

⢠Cut sweet potato into fries. ⢠Set air fryer to 200°C. Place fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

⢠Meanwhile, thinly slice celery and capsicum. ⢠Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season chicken with salt and pepper.

⢠In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The chicken is cooked when it is no longer pink inside.

⢠In a medium bowl, add celery, capsicum, mixed salad leaves, and a drizzle of vinegar and olive oil. Toss to combine and season to taste. ⢠Slice chicken. ⢠Divide sweet potato fries, capsicum salad and chicken between plates. ⢠Drizzle chimichurri sauce over chicken to serve. Enjoy!