Winter Chicken Caesar with Cauliflower and Cheesy Parsnip Croutons
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 21, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 21, 2019.
Ingredients
PARSNIP PARMESAN CROUTONS
- 2 parsnip, diced 1cm
- 1 tsp finely chopped rosemary
- 2 Tbsp finely grated Parmesan cheese
CAULIFLOWER
- 1 pack cauli pearls
- 1/2 can chickpeas, drained and rinsed
- 1/2 pack baby sliverbeet, roughly chopped
- 2 Tbsp finely grated Parmesan cheese
CHICKEN
- 2 eggs
- 1 pack lean chicken breasts, cut into steaks
- 1 pack chicken Caesar spices
TO SERVE
- 1 pack cashew Caesar dressing
Steps
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Preheat oven to 230°C.
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Prep & cook parsnip croutons. Toss parsnip on a lined oven tray with 1/2 tsp oil, rosemary and first measure of Parmesan. Season and roast (on upper oven rack) for about 25 minutes, until tender and golden.
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Prep & cook cauliflower. Toss cauli pearls and chickpeas on a second lined oven tray with 1/2 tsp oil and 1 tsp salt. Bake (on lower oven rack) for about 20 minutes, until tender.
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Cook eggs. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel and halve each egg.
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Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season chicken steaks and coat in chicken Caesar spice.
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Cook chicken. Heat 1 tsp oil in a fry-pan on medium heat. Cook chicken in pan for 4-5 minutes each side, or until cooked through. Rest, covered before slicing thinly. Reserve any resting juices.
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Finish cauliflower. Toss cooked cauli pearls and chickpeas with silverbeet, Parmesan and any resting juices. Season to taste.
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Serve cauliflower salad topped with parsnip croutons, chicken, half an egg and cashew Caesar dressing.
Nutritional Information
Energy |
1877 kj 449 kcal |
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Protein | 43.8g |
Carbohydrate | 24.0g |
Fat | 18.9g |