Double Mojo Verde Chicken & Charred Capsicum Salad
with Cherry Tomato & Fetta Crumble
- Milk
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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
Capsicum
660 g
Chicken Breast
1
Mojo Verde
(May be present: Milk)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Spinach & Rocket Mix
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
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!
