Middle Eastern Chicken

Middle Eastern Chicken

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 25, 2018.
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With roasted cauliflower salad and hummus

Ingredients

ROASTED CAULIFLOWER SALAD

  • 450g cauliflower pearls
  • 1½ teaspoons oil, for cooking (or use spray oil)
  • 2 carrots
  • 1 capsicum
  • 1/³ bag baby spinach
  • 100g Middle Eastern dressing

MIDDLE EASTERN CHICKEN

  • 550g lean chicken breasts
  • 1 clove garlic
  • 1½ teaspoons oil, for cooking (or use spray oil)
  • 1 tablespoon chicken spice mix

TO SERVE

  • 100g hummus
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon parsley, finely chopped

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using). Prepare herbs. Toss cauliflower pearls and oil on prepared tray and season. Roast for 12-15 minutes, until tender and lightly golden.
  2. 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.
  3. Mince garlic. Rub chicken with garlic and chicken spice mix and season.
  4. Heat oil in a large fry-pan on medium heat and cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside to rest for 2 minutes before slicing thinly against the grain, reserving any resting juices.
  5. Once cauliflower is cooked, allow to cool for about 5 minutes. Peel carrots into ribbons and thinly slice core and thinly slice capsicum. Place in a large bowl along with cauliflower, spinach and Middle Eastern dressing. Toss to combine and season to taste.
  6. TO SERVE share roasted cauliflower salad between plates. Top with chicken, drizzle over resting juices (if desired) and dollop with hummus. Sprinkle over chopped herbs.

Nutritional Information

Energy 1475 kj
353 kcal
Protein 36.2g
Carbohydrate 11.5g
Fat 16.9g