Double Herby Chicken & Chilli-Garlic Greens
with Chilli & Flaked Almonds
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 sachet
Chilli Flakes
2
Zucchini
1 packet
Green Beans
1
Lemon
2
Garlic
660 g
Chicken Breast
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Dried Oregano
Cooking Steps
• Trim green beans. Thinly slice zucchini into sticks. Finely chop garlic. Slice lemon into wedges. • In a small bowl, combine dried oregano, the honey, a good squeeze of lemon juice and a splash of water. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season all over 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). • Remove from heat, add lemon herb glaze, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, until tender, 4-6 minutes. • Reduce heat to medium, then add garlic and chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper.
TIP: If your pan is getting crowded, cook veggies in batches for the best results!
• Divide herby lemon chicken and garlic greens between plates. Spoon over any remaining glaze from pan. • Sprinkle over flaked almonds. Serve with any remaining lemon wedges. Enjoy!
