Lemon Herb Chicken with Orange & Almond Salad
Ready in 20 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 21, 2019.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 21, 2019.
Ingredients
Cauli
- 1 pack cauli pearls
- 2 cans chickpeas, drained and rinsed
- 1 pack spiced seed mix
- 1 pack sliced almonds
- 2 oranges, peeled and diced
- 2 packs cherry tomatoes
- 1 pack rocket
Chicken
- 1 pack lemon herb chicken steaks
To Serve
- Chimi yoghurt
From the Pantry
- oil
- salt + pepper
- vinegar
Steps
-
Before you start, preheat your oven to fan bake 220°C (for cauli)
-
Bake cauli Toss cauli pearls and chickpeas with spiced seed mix, almonds and a drizzle of oil on a lined oven tray. Bake for 12-15 minutes, until starting to colour.
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Meanwhile, cook chicken Heat a drizzle of oil in a large non-stick fry-pan on medium heat. Remove chicken from marinade, pat dry and season. Cook for 3-5 minutes each side, until just cooked through. Remove from pan and cover to rest. Slice.
-
Prep oranges Place oranges in a large bowl, along with cherry tomatoes and rocket. Add cauli and chickpeas to bowl and toss with a drizzle of vinegar. Season.
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Serve veggies topped with chicken and drizzle over chimi yoghurt.
Nutritional Information
Energy |
2452 kj 586 kcal |
---|---|
Protein | 50.2g |
Carbohydrate | 46.1g |
Fat | 20.0g |