Quick Chermoula-Honey Chicken Salad
with Charred Capsicum & Babaganoush- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Pecan
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
1
capsicum
1
tomato
1 sprig
spring onion
1 packet
chicken breast
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
spinach & rocket mix
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
pepitas
(May be present: Soy, Milk, Walnut, Almond, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pistachio, Pecan.)
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Thinly slice capsicum. Thinly slice tomato into wedges. 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 small bowl, combine babaganoush, a drizzle of olive oil, a pinch of salt and a splash of water.
• 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 tomato, spring onion, spinach & rocket mix, golden goddess dressing and a drizzle of vinegar. Toss to combine and season to taste. • Divide charred capsicum salad between bowls. • Top with chermoula-honey chicken and babaganoush. • Garnish with pepitas to serve. Enjoy!
