A light and refreshing chicken meal
Spicy chicken with salad a perfect spring dish.
Salad 1 broccoli, diced 1-2cm
bag frozen edamame beans 1 baby cos lettuce, thinly sliced 1 apple, diced 1cm or grated
avocado, diced 1cm
Chicken 1 teaspoon oil or spray oil 550g lean chicken breasts 1-2 teaspoons mustard 1 teaspoon chicken spice (1 part garlic powder, 1 part smoked paprika powder, 1 part lemon pepper, part ground fennel powder) To serve 50g feta cheese, crumbled 2 tablespoons mint, chopped 2 tablespoons chives, chopped
Bring a medium pot of salted water to the boil.
Prep dressing: In a large bowl, combine all dressing ingredients. Season.
Cook and prep salad: Cook broccoli and edamame beans in pot of boiling water for 2-3 minutes. Drain well.
Add all salad ingredients to bowl with dressing. Toss and season.
Prep and cook chicken: Pat chicken dry and cut into steaks. Place hand on top of chicken and slice through horizontally.
Heat oil in a large frying pan on medium-high heat. Rub chicken with mustard, spice mix and season. Cook chicken for 2-4 minutes each side (depending on thickness), or until cooked through. Set aside for 1-2 minutes, covered. Prep garnishes. Finish chicken: Slice chicken thinly, reserving resting juices.
Serve salad topped with chicken and drizzle over resting juices. Sprinkle with feta, mint and chives.
Spring chicken served with an edamame and apple salad.