CHILLI CHICKEN AND AV­O­CADO SALAD

Super Food Ideas - - FRONT PAGE -

SERVES 4 PREP 15 MIN­UTES COOK 15 MIN­UTES

500g chat pota­toes, quar­tered 4 long red chill­ies, quar­tered + 2 gar­lic cloves 2 ta­ble­spoons fresh oregano leaves, plus ex­tra to serve 1 tea­spoon smoked pa­prika ¹⁄³ cup ex­tra vir­gin olive oil ¼ cup lemon juice 500g chicken breast fil­lets 1 green cap­sicum, chopped 1 red onion, halved, cut into thin wedges 1 av­o­cado, sliced 2 gem let­tuces, leaves torn Lemon wedges, to serve

1 Place potato in a medium saucepan. Cover with wa­ter. Bring to the boil. Boil for 6 min­utes or un­til ten­der. Drain. Rinse un­der cold wa­ter. Drain. 2 Mean­while, place chill­ies, gar­lic, oregano, pa­prika, 2 ta­ble­spoons oil and 2 ta­ble­spoons lemon juice in a small food pro­ces­sor. Process un­til al­most smooth. Sea­son with salt and pep­per. Re­serve 2 ta­ble­spoons of mix­ture (see note). 3 Com­bine chilli mix­ture and chicken in a large bowl. Heat a greased bar­be­cue hot­plate or a large fry­ing pan over medium heat. Cook chicken for 5 to 6 min­utes each side or un­til just cooked through. Trans­fer to a plate. Cover loosely with foil. Set aside for 5 min­utes to rest. Thickly slice.

with re­main­ing oil and lemon juice. Sea­son with salt and pep­per. Ar­range potato, cap­sicum, onion, av­o­cado, let­tuce and chicken on a serv­ing plat­ter. Driz­zle with dress­ing. Serve with lemon wedges and ex­tra oregano leaves. NUTRI­TION: (per serve) 2254kj; 32.4g fat; 5.9g sat fat; 34.2g pro­tein; 23g carbs; 7.3g fi­bre; 81mg chol; 171mg sodium.

+ GLUTEN FREE + HEART FRIENDLY

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.