Chicken & Fetta-Capsicum Salad
with Sweet Potato Fries & Smokey Aioli
- Eggs
- Milk
- May contain traces of allergens
Level up your average chicken with our classic smokey aioli. 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. We’ve replaced the chimichurri sauce in this recipe with smokey aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Fetta Cubes
2
Sweet Potato
330 g
Chicken Breast
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
1 packet
Mixed Salad Leaves
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• 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 sweet potato 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, fetta cubes and a drizzle of vinegar and olive oil. Toss to combine and season to taste.
• Slice chicken.
• Divide sweet potato fries, fetta capsicum salad and chicken between plates.
Drizzle smokey aioli over beef rump to serve. Enjoy!
