A light and re­fresh­ing chicken meal

Marlborough Express - The Saturday Express, Marlborough - - YOUR LOCAL NEWS -

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.

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