Double Seared Chicken & Chimichurri Topping

Name: Double Seared Chicken & Chimichurri Topping with Charred Capsicum Salad & Fetta
Total time: 20 min
Yield: 2
Cuisine: South American
Ingredients: 660 g Chicken Breast; 1 packet Flaked Almonds; 1 Capsicum; 1 packet Balsamic Vinaigrette Dressing; 1 Cucumber; 1 packet Fetta Cubes; 1 packet Spinach & Rocket Mix; 1 packet Chimichurri Sauce

with Charred Capsicum Salad & Fetta

Up to 180$ + Free Treats / Extras for Life

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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Under 40g carbs

•Calorie Smart

•Under 30g carbs

Allergens:

Almond

•Milk

•Sulphites

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

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.)

Capsicum

1 packet

Balsamic Vinaigrette Dressing

Cucumber

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Spinach & Rocket Mix

1 packet

Chimichurri Sauce

(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

Nutritional Values

Energy (kJ)2490 kJ

Calories594 kcal

Fat26.1 g

of which saturates4.9 g

Carbohydrate9.6 g

of which sugars7.8 g

Dietary Fibre5.3 g

Protein79.6 g

Cholesterol0 mg

Sodium637 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

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.
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.

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!