Peri-peri chicken moz­zarella stacks with ‘ma­cho’ peas

Olive - - COOK -

30 MIN­UTES | SERVES 2 | EASY LC GF

Nando’s fans will love this lighter ver­sion of the restau­rant clas­sic. Check to make sure your peri-peri sauce doesn’t con­tain gluten. chicken breasts 2 peri-peri sauce 2 tbsp, plus ex­tra to serve roasted red pep­pers from a jar 2, halved moz­zarella 1/2 a ball (75g), sliced dressed rocket to serve PEAS olive oil 2 tsp onion Ω, finely chopped gar­lic 1 clove, finely chopped frozen peas 100g red chilli Ω, finely chopped

mint Ω a small bunch, leaves shred­ded

• Heat the oven to 200C/fan 180C/gas 6 and line a bak­ing sheet with foil.

• Put one chicken breast on a chop­ping board and use a knife to cut in 1/2 hor­i­zon­tally, cre­at­ing two flat, thin chicken pieces. Re­peat with the other breast.

• Put the four chicken pieces onto the bak­ing tray, sea­son and driz­zle over the peri-peri sauce. Roast for 15 min­utes un­til the chicken is cooked through.

• For the peas, heat the oil in a fry­ing pan and add the onion, gar­lic and a pinch of salt. Cook gen­tly for 10 min­utes un­til translu­cent, then add the peas and 1 tbsp of boil­ing wa­ter. Sim­mer for 2-3 min­utes un­til the peas are just cooked, then crush lightly with a fork. Sprin­kle in the chilli and mint, stir and keep warm.

• Add a slice of pep­per to the top of each piece of chicken, fol­lowed by the moz­zarella slices. Put back into the oven for 5 min­utes un­til the moz­zarella is melted.

• Di­vide the peas be­tween 2 plates, then put one chicken piece on the plate with an­other on top to make a stack. Serve with dressed rocket.

PER SERV­ING 370 KCALS | FAT 13.7G SATURATES 6.2G | CARBS 12.3G | SUG­ARS 5.3G FI­BRE 3.5G | PROTEIN 47.7G | SALT 1.6G

high protein

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