Chicken Tenders & Charred Capsicum Salad
with Zucchini & Harissa Yoghurt
- Milk
- Soy
- May contain traces of allergens
This charred capsicum salad will quickly rid you of those midweek blues, especially when you drizzle the harissa yoghurt over the tender chicken. With peppery rocket, this will quickly become a salad that you'll want to make on the regular!
Ingredients
1
Capsicum
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Harissa Paste
(May be present: Soy)
1
Lemon
1 packet
Rocket Leaves
330 g
Chicken Tenderloins
2
Zucchini
1
Sea Salt Flakes
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Thinly slice zucchini into sticks. • Thinly slice capsicum • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini in batches, turning, until tender, 2-4 minutes. Transfer to a large bowl and season with salt and pepper. Set aside to cool slightly.
• Return frying pan to medium-high heat, with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.
• While the steak is resting, slice lemon into wedges. • In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze of lemon juice. • To the bowl with cooked veggies, add rocket leaves and a generous squeeze of lemon juice, toss to combine. Season to taste.
• Slice chicken. • Divide chicken and charred zucchini salad between plates. Sprinkle sea salt flakes over chicken. Serve with harissa yoghurt. Enjoy!
