Easy Hot-Honey Chicken & Capsicum Salad

Name: Easy Hot-Honey Chicken & Capsicum Salad with Flatbreads & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 1 Capsicum; 1 Cucumber; 1 Lemon; 1 Chicken Breast Strips; 1 Flatbread; 1 sachet Chilli Flakes; 1 packet Pine Nuts; 1 packet Spinach & Rocket Mix; 1 Greek-Style Yoghurt; 1 packet Dill; 1 drizzle olive oil; 1 drizzle vinegar; 1 tbs honey

with Flatbreads & Yoghurt

Kajol KotechaUpdated on July 06, 2026

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Calories

596 kcal

Protein

42.4g protein

Preparation Time

15 minutes

Difficulty

Easy

Veggie

Allergens:

Wheat
Gluten
Pine nut
Milk
Milk
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Peanuts
Pecan
Pistachio
Sesame
Soy
Walnut

Golden, pan-fried chicken is elevated with a sweet drizzle of honey and nutty crunch of toasted pine nuts, pairing beautifully with a crisp capsicum salad and warm, fluffy flatbreads. Finished with a dollop of yoghurt, it's a fresh and colourful feast made for tearing and sharing.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Capsicum

Cucumber

Lemon

Chicken Breast Strips

Flatbread

(Contains: Wheat, Gluten May be present: Milk.)

1 sachet

Chilli Flakes

1 packet

Pine Nuts

(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)

1 packet

Spinach & Rocket Mix

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Dill

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar

1 tbs

honey

Nutritional Values

Calories596 kcal

Energy (kJ)2500 kJ

Fat19.3 g

of which saturates4.7 g

Carbohydrate60 g

of which sugars24.8 g

Dietary Fibre6.3 g

Protein42.4 g

Sodium782 mg

Potassium21.1 mg

Calcium133 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice capsicum.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add capsicum and cook until tender, 5-6 minutes.
• Transfer to a large bowl and allow to cool slightly.

• Meanwhile, roughly chop cucumber.
• Slice lemon into wedges.
• Season chicken breast strips with salt and pepper.

• When the capsicum is done, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
• Remove pan from heat, add the honey, a pinch of chilli flakes (if using) and a good squeeze of lemon juice, turning haloumi to coat. Sprinkle over pine nuts.
• While the haloumi is cooking, microwave flatbreads on a microwave-safe plate in 10 second bursts until warmed through.

TIP: The chicken is cooked when it is no longer pink inside.

• To the bowl with cooled capsicum, add spinach & rocket mix, cucumber and a drizzle of olive oil and vinegar. Season to taste with salt and pepper.
Toss to combine.
• Divide capsicum salad between plates. Top with hot-honey chicken and a dollop of Greek-style yoghurt. Tear over dill.
• Serve with flatbreads and any remaining lemon wedges. Enjoy!