CHARRED CA­JUN CHICKEN WITH RAW BROC­COLI SALAD

Super Food Ideas - - WEEK 4 -

SERVES 4 PREP 15 MIN­UTES COOK 20 MIN­UTES

4 large skin­less chicken thigh cut­lets 1½ ta­ble­spoons Ca­jun sea­son­ing ¼ cup ex­tra vir­gin olive oil 300g broc­coli, cut into small flo­rets, stem peeled 1 car­rot, coarsely grated ½ small red onion, thinly sliced ¼ cup le­mon juice 1 ta­ble­spoon drained baby ca­pers 1 le­mon, cut into wedges, and 4 slices crusty bread, to serve

1 Score each chicken thigh 3 times. Place on a plate. Sprin­kle with sea­son­ing and driz­zle with 1 ta­ble­spoon oil. Rub to coat. 2 Heat a char­grill pan or bar­be­cue grill on medium heat. Cook chicken, turn­ing, for 15 to 20 min­utes or un­til cooked through. 3 Mean­while, chop broc­coli flo­rets into small pieces. Grate broc­coli stem. Place in a large bowl with car­rot, onion, le­mon juice, ca­pers and re­main­ing oil. Sea­son with salt and pep­per. Toss to com­bine. Serve chicken with salad, le­mon wedges and crusty bread. NU­TRI­TION: (per serve) 2235kj; 25g fat; 6.2g sat fat; 45.2g pro­tein; 26.8g carbs; 8g fi­bre; 154mg chol; 578mg sodium.

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