[GFYF] Chimichurri Chicken Breast & Charred Capsicum Salad
with Fetta & Balsamic Dressing
Tags:
Under 30g carbs
Allergens:
Milk
•Sulphites
•Almond
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Capsicum
1
Cucumber
330 g
Chicken Breast
1 packet
Spinach & Rocket Mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
Utensils
•Large Frying Pan
Cooking Steps
1
- 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.
2
- Meanwhile, thinly slice cucumber in rounds.
- 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.
3
- 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.
4
- Slice chicken.
- To the bowl with cooled capsicum, add cucumber, 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!
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