Chimichurri Chicken & Charred Capsicum Salad
with Fetta & Balsamic Dressing
- Sulphites
- Milk
- Almond
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
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!
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1
Capsicum
330 g
Chicken Breast
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Spinach & Rocket Mix
1
Tomato
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- 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. Roughly chop tomato.
- 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: The chicken is cooked when it is no longer pink inside.
Have a BBQ? Preheat BBQ to a high heat. When the BBQ is hot, add chicken to BBQ grill plate and cook, until charred and cooked through, 3-6 minutes each side. Transfer to a plate.
- Slice chicken.
- To the bowl with cooled capsicum, add cucumber, tomato, spinach & rocket mix and balsamic vinaigrette dressing. Toss to combine and season to taste.
- Divide charred capsicum salad and chicken between plates. Crumble fetta cubes over the salad and spoon chimmichurri sauce over the chicken. Sprinkle over flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chimichurri sauce was a standout, with some adding it to the salad for extra zing. A few found the dish underwhelming or bland.
- Ease of prep: Many praised the simplicity and quick preparation, making it an easy weeknight option.
- Suggestions: Some preferred thigh over breast meat. Consider adding seasonal red capsicum for a sweeter flavour.
- Portions: A few customers felt the portion size was small, while others found it satisfying and healthy.
