Quick Chermoula-Honey Chicken & Pita Chips Salad
with Charred Capsicum & Babaganoush
- Gluten
- Wheat
- Eggs
- Sesame
- Almond
- May contain traces of allergens
- Milk
- Soy
- Almond
- Cashew
- Macadamia
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
These chermoula-honey chicken tenders deserve a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pepitas and babaganoush, all ready to take you on a Middle Eastern flavour adventure! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the cucumber in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1
Capsicum
1
Cucumber
1
Spring Onion
330 g
Chicken Breast
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Mixed Salad Leaves
1 packet
Babaganoush
(Contains: Eggs; May be present: Milk, Almond, Cashew, Macadamia, Walnut.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Milk, Soy, Cashew, Macadamia, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C.
- Cut or tear pita bread into bite-sized pieces.
- Place on a lined oven tray with a drizzle with olive oil and season with salt and pepper.
- Toss to coat and bake until golden, 8-10 minutes.
- Thinly slice capsicum. Roughly chop cucumber. Thinly slice spring onion. Slice chicken breast into thin strips.
- In a medium bowl, combine chicken, chermoula spice blend, a pinch of salt and a drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook capsicum, tossing, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.
- Return frying pan to high heat with a drizzle of olive oil.
- Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes.
- Remove from heat, then add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
- To the bowl with the capsicum, add pita chips, cucumber, spring onion, mixed salad leaves, a drizzle of olive oil and vinegar. Toss to combine and season to taste.
- Divide charred capsicum salad between bowls.
- Top with chermoula chicken and babaganoush.
- Drizzle over golden goddess dressing. Garnish with flaked almonds to serve. Enjoy!
