Double BBQ Chicken, Flatbread & Grilled Veggie Salad
with Harissa Hummus & Golden Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
660 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Capsicum
1
Zucchini
1 packet
Harissa Paste
(May be present: Soy.)
4
Flatbread
(Contains: Gluten, Wheat; May be present: Soy, Milk.)
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat BBQ to high heat. • Thinly slice capsicum. Thinly slice zucchini into strips lengthways. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine capsicum and a drizzle of olive oil, then season with salt and pepper. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a third medium bowl, combine paprika spice blend, a pinch of salt, and a generous drizzle of olive oil. Add chicken breast steaks and turn to coat. Set aside.
• When BBQ is hot, grill zucchini until charred and tender, 2-4 minutes each side. Return to bowl. • Meanwhile, grill capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl with zucchini and allow to cool slighly.
No BBQ? In a large frying pan, cook zucchini over medium-high heat for 2-4 minutes each side. Cook capsicum, tossing, 4-5 minutes.
• Add chicken to BBQ grill plate and cook, until charred and cooked through, 3-6 minutes each side. Transfer to a plate.
• NO BBQ? Cook chicken in a frying pan, over medium-high heat, in batches, until cooked through, 3-6 minutes each side.
• Brush each flatbread with a drizzle of olive oil and season. Grill flatbreads on BBQ flat plate until golden and warmed through, 2-4 minutes each side.
No BBQ? Cook flatbreads in a frying pan, 2-4 minutes each side.
• To the bowl with the grilled veggies, add mixed salad leaves and golden goddess dressing, and toss to combine. Season to taste. • In a small bowl, combine hummus and harissa paste. Season to taste.
• Slice the chicken. • Divide BBQ chicken, grilled veggie salad and flatbreads between plates. • Serve with harissa hummus. Enjoy!
