SPICE AND SALT-RUBBED CHICKEN WITH HERB SALAD
SERVES 4 PREP 20 MINUTES COOK 15 MINUTES
1 tablespoon sea salt flakes 2 teaspoons Chinese five-spice powder 1 teaspoon dried chilli flakes 4 chicken breast fillets, skin on 2 tablespoons vegetable oil 2 cups bean sprouts, trimmed 1 cup fresh coriander leaves ¾ cup fresh mint leaves 2 green onions, thinly sliced 1 long red chilli, thinly sliced 1 tablespoon lime juice, plus extra wedges to serve 3 teaspoons sesame oil 2 teaspoons soy sauce 1 teaspoon caster sugar
1 Preheat oven to 200°C/180°C fan-forced. Using a mortar and pestle, grind salt, spice and chilli flakes into a fine powder. 2 Pat chicken dry with paper towel (see note). Rub chicken all over with the salt mixture. Heat vegetable oil in a large ovenproof frying pan over high heat. Cook chicken, skin-side down, for 4 to 5 minutes or until crisp. Turn. Cook for 1 minute. Transfer chicken to oven. Roast for 6 to 8 minutes or until cooked through. 3 Meanwhile, combine bean sprouts, coriander, mint, onion and chilli in a bowl. Whisk lime juice, sesame oil, soy sauce and sugar together in a small bowl until combined. Drizzle over salad. Toss to combine. 4 Thickly slice chicken. Serve with herb salad, and extra lime wedges. NUTRITION: (per serve) 2671kj; 41.2g fat; 10.2g sat fat; 62.2g protein; 1.7g carbs; 3.1g fibre; 195mg chol; 2520mg sodium.