Middle Eastern Chicken

Middle Eastern Chicken

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start Lite 10 on Sunday, February 25, 2018.

With roasted cauliflower salad and hummus



  • ½ bag cauliflower pearls
  • ¾ teaspoon oil, for cooking (or use spray oil)
  • 1 carrot
  • ½ capsicum
  • 1/3 bag baby spinach
  • 50g Middle Eastern dressing


  • 275g lean chicken breasts
  • 1 clove garlic
  • ¾ teaspoon oil, for cooking (or use spray oil)
  • 1½ teaspoons chicken spice mix


  • 50g hummus
  • 1 tablespoon coriander leaves and stalks, finely chopped
  • 1 tablespoon parsley leaves and stalks, finely chopped


  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate. Prepare herbs. Toss cauliflower pearls and oil on prepared tray and season. Roast for 12-14 minutes until tender and lightly golden. Toss halfway through cooking.
  2. While cauliflower roasts, prepare Middle Eastern chicken. 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 1.5cm thick. Mince garlic.
  3. Heat oil in a medium fry-pan on medium heat, rub chicken with garlic and chicken spice mix and season. 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.
  4. Once cauliflower is cooked, allow to cool for about 5 minutes. Peel carrot into ribbons and thinly slice core on an angle and thinly slice capsicum. Place in a medium bowl along with cauliflower, spinach and Middle Eastern dressing. Toss to combine and season to taste.
  5. TO SERVE share roasted cauliflower salad between plates. Top with Middle Eastern chicken, drizzle over resting juices (if desired) and dollop over hummus. Sprinkle with chopped herbs.

Nutritional Information

Energy 1481 kj
354 kcal
Protein 36.3g
Carbohydrate 11.7g
Fat 16.9g