Middle Eastern Chicken

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 25, 2018.

With roasted cauliflower salad and hummus

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using). Toss cauliflower pearls and oil on prepared tray and season. Roast for 12-14 minutes, until tender and lightly golden. Toss halfway through cooking.
Pat chicken dry and cut into steaks. To do this, place your hand on top of chicken breast and use a knife to slice through horizontally to make thin steaks, about 1.5cm-thick.
Rub chicken with garlic and chicken spice mix and season.
Heat oil in a medium fry-pan on medium heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ.
Set aside, covered to rest for 3-5 minutes before slicing thinly, reserving any resting juices.
Once cauliflower is cooked, allow to cool for about 5 minutes. Peel carrot into ribbons and thinly slice core. Thinly slice capsicum.
Place both in a medium bowl along with roasted cauliflower, spinach and Middle Eastern dressing. Toss to combine and season to taste.
Finely chop herbs.
TO SERVE share roasted cauliflower salad between plates. Top with Middle Eastern chicken, drizzle over resting juices (if desired) and dollop over hummus. Sprinkle over chopped herbs.